Japanese 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually add 300 ml of water while stirring with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but not too wet. If necessary, adjust with a little more flour or water to achieve this consistency.
2. Transfer the dough to a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. You should be able to stretch a small piece of dough into a thin, translucent 'windowpane' without it tearing.
3. 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 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 you can gently press a finger into it and the indentation remains.
4. Once the dough has risen, gently deflate it by pressing down with your knuckles. Transfer it back to the floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds on top, pressing them lightly into the dough to adhere.
5. Preheat your oven to 220°C (430°F) and place the loaf on a parchment-lined baking sheet. Allow the loaf to rest for about 10 minutes while the oven heats up. This brief rest helps the loaf maintain its shape during baking.
6. Bake the loaf in the preheated oven for 25-30 minutes, or until the crust is golden brown and it sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil. The sesame seeds should be toasted and fragrant, adding a nutty aroma to the loaf.
7. 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 and doesn't become gummy when sliced. This cooling step is crucial for achieving the right texture.
8. Slice the loaf and serve it warm alongside your meal. The Japanese Seed Loaf is perfect for sharing at the table, offering a delightful combination of soft crumb and crunchy sesame crust.