Pakistani 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, mixing with your hands or a wooden spoon until a rough dough forms. The water should be warm to the touch but not hot, to activate the yeast without killing it.
2. Turn the dough out onto a lightly floured surface. Knead it by pushing it away 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 spring back when you press it lightly with a finger.
3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free place 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 when you touch it.
4. Once risen, gently punch down the dough to release excess air. Turn it out onto a floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds evenly over the surface, pressing them gently into the dough.
5. Preheat your oven to 220°C (428°F) and place a baking tray inside to heat up. Carefully transfer the shaped loaf onto a piece of parchment paper. Slide the parchment paper with the loaf onto the hot baking tray in the oven.
6. Bake the loaf for about 25 to 30 minutes, until it turns a deep golden brown and sounds hollow when tapped on the bottom. The sesame seeds should be lightly toasted and fragrant, indicating the loaf is done.
7. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb and prevent it from becoming gummy when sliced.
8. Once cooled, slice the loaf and serve it warm with your meal. The crust should be crisp, and the inside soft and slightly chewy, perfect for sharing at the table.