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Peruvian Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Peruvian Seed Loaf 2

Peruvian Seed Loaf 2 is a staple at home tables across Peru, where it's crafted with a generous hand and a focus on sharing. The loaf is known for its hearty texture and nutty undertones, thanks to the sesame seeds that are liberally sprinkled throughout. This is the home version, capturing the essence of how a Peruvian family cook would prepare it, with salt measured by instinct and fat used freely.

The taste is a comforting blend of earthy and savory, with a subtle hint of sweetness from the yeast. It's a bread that speaks of warmth and togetherness, inviting everyone to break off a piece and enjoy. Whether served as a side or enjoyed on its own, this loaf is a true reflection of the simplicity and richness of Peruvian home cooking.

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, mixing with your hands or a wooden spoon until a rough dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, with a slightly tacky feel.
  2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size. This should take about an hour, depending on the room temperature. The dough is ready when it springs back slowly when poked with a finger.
  3. Once the dough has risen, gently deflate it by pressing down with your hands. 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 cylinder. Sprinkle 2 tbsp of sesame seeds evenly over the surface and press them gently into the dough.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Transfer the shaped loaf onto a piece of parchment paper and let it rest for 10 minutes. This resting period helps the dough relax and ensures even baking.
  5. Carefully slide the parchment paper with the loaf onto the preheated baking stone or sheet. Bake in the oven for about 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The sesame seeds should be lightly toasted and fragrant.
  6. Remove the loaf from the oven and place it on a wire rack to cool. Allow it to cool completely so the crumb can set properly. This step is crucial to prevent the bread from becoming gummy when sliced.
  7. Once cooled, slice the Peruvian Seed Loaf 2 and serve it warm. Enjoy it as part of a meal, sharing it with family and friends around the table. The loaf should have a crisp crust and a soft, airy interior, perfect for soaking up sauces or accompanying a hearty dish.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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