Middle Eastern 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. Gradually add 300 ml of lukewarm water, stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it 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 is smooth and elastic, with a slight sheen.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Allow it to rise in a warm, draft-free area until it has doubled in size. This should take about an hour, but you'll know it's ready when you gently press a finger into the dough and the indentation remains.
3. Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a loaf by folding the edges into the center and rolling it into a tight cylinder. Sprinkle 2 tbsp of sesame seeds onto the surface and press them gently into the dough to adhere.
4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Carefully transfer the shaped loaf onto a piece of parchment paper. Using a sharp knife, make a few shallow slashes on the top of the loaf to allow it to expand during baking.
5. Slide the parchment paper with the loaf onto the preheated baking stone or sheet. Bake in the oven for about 25-30 minutes. The loaf is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom.
6. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely before slicing. This cooling period is crucial as it sets the crumb and ensures the loaf retains its structure.
7. Once cooled, slice the Middle Eastern Seed Loaf 2 and serve it warm alongside your meal. The loaf's nutty sesame seed crust and soft interior make it perfect for sharing at the table.