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Caribbean Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Caribbean Seed Loaf 2

Caribbean Seed Loaf 2 captures the essence of home cooking across the islands, where salt is judged by feel and a generous hand ensures the loaf's richness. This bread is a staple at family gatherings, gracing the table with its warmth and inviting aroma. While it may not mark a specific festival, it stands as a beloved everyday delight, often baked fresh and shared among friends and neighbors.

Expect a crisp, golden crust adorned with a scattering of sesame seeds, giving way to a soft, airy crumb within. The loaf carries a subtle saltiness that complements the nutty notes of the seeds, making each slice a comforting, satisfying bite. Perfect as a standalone snack or paired with a spread, it invites everyone to take a piece and savor the simple pleasures of Caribbean home cooking.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 300 mlwater
  • 2 tbspsesame seeds
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually add 300 ml of lukewarm water, stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when pressed with a finger.
  2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy.
  3. After the dough has risen, gently punch it down to release any trapped air. Transfer it back to the floured surface and knead it briefly to reshape it. Flatten the dough slightly and sprinkle 2 tbsp of sesame seeds evenly over the surface. Fold the dough over the seeds and knead gently to incorporate them throughout.
  4. Shape the dough into a loaf by rolling it into a tight log. Place the loaf seam-side down on a baking sheet lined with parchment paper. Cover it with the kitchen towel again and let it rise for another 30 minutes until it puffs up slightly and holds its shape.
  5. Preheat your oven to 220°C (428°F). Once the loaf has risen, place it in the oven on the middle rack. Bake for about 25 to 30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. The crust should be firm and the loaf should have a pleasant, nutty aroma from the sesame seeds.
  6. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely so the crumb can set properly, ensuring a better texture when sliced.
  7. Once cooled, slice the Caribbean Seed Loaf 2 and serve it warm with your meal. Its soft interior and crunchy sesame seed crust make it perfect for sharing at the table.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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