Lebanese 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, mixing with your hands or a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but hold together.
2. Transfer the dough onto a lightly floured surface. Knead it by folding and pressing it with the heel of your hand, then turning it. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. This process develops the gluten, which will give the bread its structure.
3. 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 warmth of your kitchen. The dough is ready when it springs back slowly when poked with a finger.
4. Once risen, gently deflate the dough by pressing it down with your hands. Shape it into a round loaf by tucking the edges underneath to create a smooth top. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough so they adhere.
5. Preheat your oven to 220°C (428°F) and place a baking stone or an upside-down baking tray inside to heat. Carefully transfer the shaped loaf onto a piece of parchment paper, then slide it onto the hot 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 place it on a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy and helping the crumb to set properly.
7. Once the loaf has cooled slightly but is still warm, slice it and serve it with your meal. The bread should have a crisp crust and a tender, airy crumb, perfect for sharing at the table.