Persian 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 flour and 1 tsp fine sea salt. Add 7 g yeast and mix well to ensure even distribution. Gradually pour in 300 ml water, stirring with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but not overly wet.
2. Transfer the dough onto a lightly floured surface. Begin kneading by folding the dough over itself and pushing it away with the heel of your hand. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. It should spring back when pressed lightly with a finger.
3. 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 doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it looks puffy and has visibly expanded.
4. Once risen, gently punch down the dough to release excess air. Shape it into a loaf by folding the edges towards the center and rolling it into a tight cylinder. Sprinkle 2 tbsp sesame seeds onto a clean surface and roll the loaf over them to coat evenly.
5. Preheat your oven to 220°C (428°F). Place the shaped loaf onto a baking tray lined with parchment paper. Let it rest for another 15 minutes while the oven heats up, allowing it to rise slightly again.
6. Bake the loaf in the preheated oven for 25 to 30 minutes. The loaf is done when it turns a deep golden brown and sounds hollow when tapped on the bottom. If needed, rotate the tray halfway through baking for even color.
7. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely, which will help set the crumb structure and prevent it from becoming gummy inside.
8. Slice the loaf and serve it warm alongside your meal, encouraging everyone at the table to share and enjoy the bread together.