Filipino 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 add 300 ml of water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
2. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size. This usually takes about an hour, but the key is to look for a dough that has visibly expanded and feels airy when gently pressed.
3. Once the dough has risen, gently punch it down to release excess air. Transfer it to a lightly floured surface and shape it into a loaf by folding the edges towards 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 to adhere.
4. Preheat your oven to 220°C (428°F). Place the shaped loaf onto a baking sheet lined with parchment paper. Allow it to rest for another 10-15 minutes while the oven heats up, giving it a chance to puff slightly.
5. Bake the loaf in the preheated oven for about 25-30 minutes. The loaf is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. If unsure, you can insert a skewer into the center; it should come out clean.
6. Remove the loaf from the oven and transfer it to a wire rack to cool. This cooling process is crucial as it allows the crumb to set properly, ensuring a better texture when sliced.
7. Once cooled slightly, slice the loaf and serve it warm. This Filipino Seed Loaf 2 pairs beautifully with a variety of dishes, offering a delightful crunch from the sesame seeds and a soft, airy crumb.