Filipino 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, stirring with a wooden spoon until the mixture forms a shaggy dough. Transfer the dough onto a lightly floured surface and 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, which indicates that the gluten has developed properly.
2. After kneading, shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel and let the dough 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 an indentation made with your finger remains and does not spring back.
3. Once the dough has risen, gently punch it down to release excess air. Transfer it back to the floured surface and shape it into an oval loaf. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough so they adhere.
4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the shaped loaf onto the hot baking sheet. Bake in the preheated oven for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
5. Remove the loaf from the oven and immediately transfer it to a wire rack. Allow it to cool completely on the rack, which helps to set the crumb and prevents the bottom from becoming soggy.
6. Once cooled, slice the Filipino Seed Loaf and serve it warm with your meal. The loaf should have a crisp crust and a soft, airy interior, perfect for sharing at the table.