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Indonesian Seed Loaf

Serves 4 to 6 Bread vegan, Breads & Pastry

Indonesian Seed Loaf

Indonesian Seed Loaf finds its roots in the humble kitchens of Indonesian homes, where bread is not just an accompaniment but a warm, welcoming centerpiece. Made with ingredients readily found in Indonesian pantries, this loaf is often shared during breakfast or tea time, bringing together the familiar comfort of freshly baked bread with the artisanal touch of hand-judged salt and generous use of fat, as is tradition.

The loaf offers a soft, yielding crumb with a nutty hint from sesame seeds sprinkled throughout, making each slice delightful. The crust is golden and slightly crisp, a texture that contrasts beautifully with the tender interior. Enjoy it as it is, letting its simple yet satisfying flavors speak for themselves.

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 with the heel of your hand, folding it over, and turning it 90 degrees. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, with a slight sheen.
  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 should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it springs back slowly when poked with a finger.
  3. Once the dough has risen, gently deflate it by pressing down with your hands. Transfer it back to the floured surface and shape it into a loaf by folding the edges towards the center and rolling it into a tight cylinder. Sprinkle 2 tbsp sesame seeds evenly over the surface and gently press them in so they adhere.
  4. Preheat your oven to 220°C (428°F) and place a baking tray inside to heat up. Carefully transfer the shaped loaf onto a piece of parchment paper. Using a sharp knife, make a few shallow slashes on the top of the loaf to allow steam to escape during baking.
  5. Remove the hot baking tray from the oven and place the parchment paper with the loaf onto it. Return the tray to the oven and bake for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  6. Once baked, remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely so the crumb sets properly, which will enhance the texture and flavor of the bread.
  7. Serve the Indonesian Seed Loaf warm, sliced, and ready to accompany your meal. Its nutty sesame seed crust and soft interior make it a delightful addition to any Indonesian home-cooked spread.
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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