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Colombian Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Colombian Seed Loaf 2

Colombian Seed Loaf 2 is a staple at Colombian home tables, cherished for its straightforward preparation and warm, welcoming presence. Unlike its more elaborate counterparts, this homemade version invites cooks to rely on instinct, with salt measured by hand and generous use of fat creating a loaf that is both satisfying and simple. It echoes the heart of Colombian home cooking with every slice, meant to be shared among family and friends.

The loaf emerges from the oven with a golden crust, speckled with toasted sesame seeds that add a nutty richness. Inside, the bread is soft and airy, a delicate balance of flavors from the sea salt and yeast, making it perfect for any meal or as a comforting snack on its own. This is home cooking at its most authentic, a loaf that speaks of the Colombian spirit without needing any occasion to shine.

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 and 1 tsp of fine sea salt. Make a well in the center and add 7 g of yeast. Pour in 300 ml of lukewarm water, ensuring it's not too hot to avoid killing the yeast. Gradually mix the ingredients with your hands or a wooden spoon until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes, until the dough is smooth and elastic. It should spring back slightly when pressed with a finger.
  3. Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth 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.
  4. Once risen, gently punch down the dough to release the air. Transfer it back to a 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). Place the shaped loaf on a baking sheet lined with parchment paper. Let it rest for another 15 minutes while the oven heats up, allowing the dough to relax and rise slightly again.
  6. Bake the loaf in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and it 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. Let it cool completely to set the crumb before slicing. This cooling step ensures the interior is firm and not gummy.
  8. Serve the Colombian Seed Loaf 2 warm, sliced thickly, and enjoy it as part of your meal, perfect for sharing with family and friends.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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