Persian 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 flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml water, mixing with your hands or a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
2. 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, which should take about 1 to 2 hours. The dough is ready when it has visibly expanded and feels airy.
3. Once the dough has risen, gently deflate it by pressing down with your fingers. Shape it into a loaf by folding the edges toward the center and rolling it into a tight oval shape. Sprinkle 2 tbsp sesame seeds evenly over the top, pressing them gently into the dough to adhere.
4. Preheat your oven to 220°C (428°F) and place a baking stone or a heavy baking sheet inside to heat up. Transfer the shaped loaf onto a piece of parchment paper. Carefully slide the parchment with the loaf onto the preheated stone or sheet in the oven.
5. Bake the loaf for 25 to 30 minutes, or until it develops a deep golden-brown crust and sounds hollow when tapped on the bottom. The sesame seeds should be toasted and fragrant. If the top browns too quickly, tent it loosely with foil.
6. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely so the crumb sets properly, which will ensure a better texture when sliced.
7. Once cooled, slice the Persian Seed Loaf and serve it warm with your meal. The loaf should have a soft, airy interior with a crisp crust, perfect for sharing at the table.