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Indonesian Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Indonesian Seed Loaf 2

Indonesian Seed Loaf 2 is a staple at family tables across Indonesia, where home cooks craft it with a generous hand of salt and fat, ensuring each loaf is a hearty companion to everyday meals. This particular version captures the essence of a typical Indonesian home kitchen, where the art of bread-making is passed down through practice and touch, rather than precise measurements.

The loaf emerges with a golden crust, dotted with toasted sesame seeds that lend a nutty aroma. Inside, the crumb is soft yet substantial, with a slight chewiness that pairs beautifully with both savory and sweet spreads. This bread is meant to be shared, its warmth inviting hands to tear and enjoy together.

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 a rough dough forms. The dough should be slightly sticky but manageable.
  2. Transfer the dough onto a lightly floured surface. Knead it by stretching and folding the dough over itself, using the heel of your hand, for about 10 minutes. The dough is ready when it becomes smooth and elastic, bouncing back slightly when pressed 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 place until it doubles in size, which should take about 1 to 2 hours depending on the room temperature. The dough is ready when it has visibly expanded and feels airy to the touch.
  4. Once risen, gently deflate the dough by pressing down on it with your hands. Shape it into a loaf by folding the edges into the center, then turning it seam-side down. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough.
  5. Preheat your oven to 220°C (428°F). Place the shaped loaf onto a baking tray lined with parchment paper. Bake in the well-heated oven for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  6. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely so the crumb can set properly, which will ensure a better texture when sliced.
  7. Slice the Indonesian Seed Loaf 2 and serve it warm with your meal. The crust should be crisp, and the inside soft and slightly chewy, making it perfect for sharing at the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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