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Lebanese Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Lebanese Seed Loaf 2

Lebanese Seed Loaf 2 finds its roots in the everyday kitchens of Lebanon, where home cooks prepare it with a personal touch. With salt judged by hand and a generous splash of fat, this loaf is a staple on tables ready for sharing. It's a recipe that has been lovingly passed down through generations, capturing the essence of Lebanese home cooking without the need for elaborate ceremonies or occasions.

Expect a crust that crackles with sesame seeds and a soft, airy crumb inside. The loaf carries a subtle nuttiness from the sesame, balanced by the fine sea salt. It's meant to be torn apart and shared, a humble yet essential part of any Lebanese meal.

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 lukewarm water while stirring with a wooden spoon until the mixture forms a rough dough. The water should be warm to the touch but not hot, as this helps activate the yeast without killing it.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. It should feel soft and slightly tacky but not sticky.
  3. Place the kneaded dough back into the mixing bowl and cover it with a clean, damp kitchen towel. 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.
  4. Once the dough has risen, gently punch it down to release the air. 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 smooth, tight oval. Sprinkle 2 tbsp of sesame seeds onto the surface and gently press them into the dough.
  5. Preheat your oven to 220°C (428°F) and place a baking stone or a heavy baking tray inside to heat up. Carefully transfer the shaped loaf onto a piece of parchment paper and slide it onto the hot baking stone or tray. Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
  6. Remove the loaf from the oven and immediately transfer it to a wire rack. Allow it to cool completely to ensure the crumb sets properly and the loaf maintains its structure. The loaf should feel firm and the crust should be crisp.
  7. Once cooled, slice the Lebanese Seed Loaf 2 and serve it warm with your meal. The loaf is perfect for sharing, embodying the communal spirit of Lebanese dining.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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