Indian 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 flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml water while stirring with your hand or a wooden spoon until the mixture forms a shaggy dough. Transfer the dough onto a lightly floured surface and begin kneading it by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, which indicates the gluten has developed properly.
2. Once the dough is smooth, shape it into a ball and place it back into the mixing bowl. Cover the bowl 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 ambient temperature. The dough is ready when it springs back slowly when gently poked with a finger.
3. After the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf by flattening it slightly and then rolling it tightly from one end to the other. Pinch the seams to seal and tuck the ends under to create a smooth surface.
4. Preheat your oven to 220°C (428°F). While the oven heats, lightly grease a loaf pan and sprinkle the bottom with 1 tablespoon of sesame seeds. Place the shaped dough into the pan, seam side down, and sprinkle the remaining 1 tablespoon of sesame seeds on top, pressing them gently into the dough.
5. Bake the loaf in the preheated oven for about 25 to 30 minutes. The loaf is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. If necessary, you can carefully remove the loaf from the pan and bake directly on the oven rack for the last few minutes to ensure a crisp crust.
6. Once baked, remove the loaf from the oven and immediately transfer it to a wire rack to cool. This allows air to circulate around the loaf, preventing the bottom from becoming soggy and helping the crumb to set properly. Let it cool for at least 15 minutes before slicing.
7. Serve the Indian Seed Loaf 2 warm, sliced alongside your meal. Its nutty sesame flavor and soft crumb make it a perfect accompaniment to a variety of Indian dishes, encouraging sharing and conversation around the table.