Japanese 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Stir these dry ingredients together with a wooden spoon to ensure the yeast and salt are evenly distributed throughout the flour.
2. Create a well in the center of the flour mixture and gradually pour in 300 ml of water. Use your hands to mix the ingredients until a shaggy dough forms. The dough should start to come together but may still be slightly sticky.
3. Transfer the dough to a lightly floured surface and begin kneading it. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue this process for about 10 minutes, or until the dough becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
4. Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size. This usually takes about 1 to 2 hours, depending on the ambient temperature.
5. After the dough has risen, gently punch it down to release excess air. Transfer it back to the floured surface and shape it into a loaf. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough to adhere.
6. Preheat your oven to 220°C (428°F). Place the shaped loaf on a baking sheet 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.
7. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely before slicing. This cooling step is crucial as it allows the crumb to set, ensuring a better texture when served.
8. Once cooled, slice the Japanese Seed Loaf 2 and serve it warm with your meal. This loaf is perfect for sharing at the table and complements a variety of dishes.