Chinese Seed Loaf 2

Ingredients

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

Method

1. In a large mixing bowl, combine 500 g flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml of water while stirring with a wooden spoon or your hand until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough should spring back when you press it lightly with your finger.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area until it doubles in size. This will take about 1 to 2 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy when gently poked.
3. Once the dough has risen, gently deflate it by pressing down with your hands. Transfer it to a clean surface and shape it into a loaf by folding the edges into the center and rolling it into a tight cylinder. Sprinkle 2 tbsp sesame seeds evenly over the surface, pressing them gently to adhere.
4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the shaped loaf onto the hot baking sheet. Bake in the center of the oven for about 25 to 30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
5. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely so the crumb sets properly, which will help maintain its structure when sliced.
6. Once cooled, slice the Chinese Seed Loaf 2 and serve it warm with your meal. The loaf should have a soft, airy interior with a slightly chewy crust, perfect for sharing at the table.