Korean 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 hand for about 10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when pressed with a finger.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it has visibly expanded and feels airy to the touch.
3. Once the dough has risen, gently punch it down to release excess air. Transfer it to a floured surface and shape it into a loaf by folding the edges towards the center and rolling it into a tight log. Sprinkle 2 tbsp sesame seeds evenly over the surface and gently press them into the dough to adhere.
4. Preheat your oven to 220°C (428°F) and place the shaped loaf onto a baking tray lined with parchment paper. Allow the loaf to rest for another 15 minutes, giving it a chance to rise slightly again. This resting period will help achieve a better crumb structure.
5. Bake the loaf in the preheated oven for 25 to 30 minutes, or until the crust turns a deep golden brown and sounds hollow when tapped on the bottom. This color and sound indicate that the loaf is fully baked and has developed a nice crust.
6. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely, which will take about 1 hour, to ensure the crumb sets properly and is not gummy when sliced.
7. Once cooled, slice the Korean Seed Loaf and serve it warm as part of your meal. The loaf should have a soft, airy interior with a crisp, nutty crust from the sesame seeds, perfect for sharing at the table.