Eastern European 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually pour in 300 ml of lukewarm water, stirring with a wooden spoon until a shaggy dough forms. The water should be warm to the touch but not hot, as this will help activate the yeast without killing it.
2. Transfer the dough onto a lightly floured surface. Knead the dough by folding it over itself and pushing it away with the heel of your hand, then rotating it slightly. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. It should spring back when you press it lightly with your 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 1.5 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy.
4. Once risen, gently deflate the dough by pressing it down with your hands. Transfer it back to the floured surface and shape it into a loaf by folding the edges toward the center and rolling it into a tight oval or round shape. 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 a baking sheet or stone inside to heat up. Carefully transfer the shaped loaf onto a piece of parchment paper and slide it onto the preheated baking sheet or stone. Bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
6. Remove the loaf from the oven and place it on a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy. Let it cool for at least 20 minutes, which helps the crumb set and makes slicing easier.
7. Once the loaf has cooled slightly but is still warm, slice it and serve it with your meal. The crust should be crisp, and the inside should be soft and slightly chewy, perfect for soaking up sauces or accompanying hearty dishes.