Chinese Seed Loaf

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 water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface.
2. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it a quarter turn. Continue this motion for about 10 minutes until the dough becomes smooth and elastic. The dough should spring back slightly when you press it with a finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. 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 no longer springs back immediately when poked.
4. Once risen, gently punch down the dough to release excess air. Transfer it back to the floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough.
5. Preheat your oven to 220°C (428°F) and place the shaped loaf onto a baking tray lined with parchment paper. Allow it to rest for another 10 minutes while the oven heats up. This brief rest helps the loaf hold its shape better during baking.
6. Bake the loaf in the preheated oven for about 25 to 30 minutes until it turns a deep golden brown and sounds hollow when tapped on the bottom. The sesame seeds should be toasted and fragrant.
7. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb, which will make slicing easier and prevent the loaf from becoming gummy.
8. Once cooled, slice the Chinese Seed Loaf and serve it warm alongside your meal, allowing everyone to enjoy the soft, flavorful bread with its nutty sesame crust.