Middle Eastern 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 hold together.
2. Transfer the dough to a lightly floured surface. Knead it by hand for about 10 minutes until the dough becomes smooth and elastic. You should feel the dough become more cohesive and spring back slightly when pressed with a finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free place until it doubles in size. This will take about an hour, but more importantly, look for the dough to be airy and puffed up.
4. Once risen, gently deflate the dough by pressing it down with your hands. Shape it into a loaf by folding the edges towards the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds evenly over the surface and press them gently into the dough.
5. Preheat your oven to 220°C (428°F) and place the shaped loaf on a baking sheet lined with parchment paper. Allow the loaf to rest while the oven heats up, giving it a chance to rise slightly again.
6. Bake the loaf in the preheated 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.
7. Remove the loaf from the oven and transfer it to a wire rack. Let it cool completely, which will help the crumb set and prevent it from being gummy when sliced.
8. Once cooled, slice the Middle Eastern Seed Loaf and serve it warm alongside your meal, allowing everyone at the table to enjoy its fresh, hearty flavor.