Eastern European 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 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 helps activate the yeast without killing it.
2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes, folding and pressing the dough until it becomes smooth and elastic. You will know it's ready when it springs back slightly when poked 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 an hour, and you'll notice the dough is airy and soft to the touch.
4. Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf by folding the sides in and rolling it gently. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them lightly into the dough.
5. Preheat your oven to 220°C (428°F). Place the shaped dough onto a baking sheet lined with parchment paper. Let it rest for another 15 minutes to allow it to rise slightly again, which will help achieve a light texture.
6. Bake the loaf in the preheated oven for about 25-30 minutes. You'll know it's done when the crust is golden brown and it sounds hollow when tapped on the bottom. The sesame seeds will be toasted and fragrant, adding a nutty aroma.
7. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely to set the crumb, which will ensure a better texture when sliced.
8. Serve the Eastern European Seed Loaf warm, slicing it at the table to share with your meal. The crust should be crisp, and the inside soft and tender, perfect for accompanying a hearty Eastern European dish.