Indian 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 flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml water while stirring with a wooden spoon until the mixture forms a shaggy dough. Transfer the dough onto a lightly floured surface and knead it by pressing it forward with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
2. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise until it doubles in size. This may take about an hour, but the dough is ready when it has visibly expanded and feels airy when gently poked.
3. Once the dough has risen, turn it out onto a lightly floured surface. Gently flatten it with your hands to release some of the air, then shape it into a loaf by folding the edges into the center and rolling it into a tight cylinder. Sprinkle 2 tbsp sesame seeds over the top and press them gently into the dough to adhere.
4. Preheat your oven to 220°C (428°F) and place a baking sheet or loaf pan inside to heat up. Carefully transfer the shaped loaf onto the hot baking sheet or into the loaf pan. Bake in the preheated oven until the loaf is golden brown and sounds hollow when tapped on the bottom, approximately 25-30 minutes.
5. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool for at least 15 minutes to set the crumb structure before slicing. This cooling period ensures the loaf maintains its shape and texture.
6. Serve the Indian Seed Loaf warm, slicing it just before serving to retain its freshness. Enjoy it as part of your meal, sharing it at the table in the traditional Indian way.