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Peruvian Seed Loaf

Serves 4 to 6 Bread vegan, Breads & Pastry

Peruvian Seed Loaf

Peruvian Seed Loaf is a staple of home kitchens across Peru, where it's crafted with an instinctive touch — salt pinched by hand and fat blended lavishly. This loaf isn't confined to a particular occasion but finds its place on the table whenever warmth and nourishment are needed. It's the bread of everyday life, shared among family and friends, embodying comfort in its simplest form.

The loaf offers a tender crumb with a crust that crackles slightly under the tooth, the sesame seeds lending a nutty whisper to each bite. It's a humble yet satisfying companion to any meal, perfect for soaking up the last traces of a hearty stew or enjoyed on its own with a smear of butter.

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, stirring with a wooden spoon until a rough dough forms. The water should feel slightly warm to the touch, which helps activate the yeast.
  2. Transfer the dough 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 is 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, and you'll know it's ready when an indentation remains after you press a finger into the dough.
  4. Once risen, gently deflate the dough by pressing down on it 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 on 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 sheet lined with parchment paper. Let it rest for about 15 minutes while the oven heats up, allowing the dough to relax and rise slightly again.
  6. Bake the loaf in the preheated oven for about 25 to 30 minutes. The loaf is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. If unsure, insert a skewer into the center; it should come out clean.
  7. Remove the loaf from the oven and transfer it to a wire rack. Let it cool completely to set the crumb, which will ensure the loaf slices cleanly. Cooling on a rack allows air to circulate around the loaf, preventing a soggy bottom.
  8. Once cooled, slice the Peruvian Seed Loaf and serve it warm with your meal. The loaf should have a tender crumb and a slightly nutty flavor from the sesame seeds, perfect for sharing around the table.
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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