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Vietnamese Seed Loaf 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Vietnamese Seed Loaf 2

Vietnamese Seed Loaf 2 is a beloved staple at home tables across Vietnam, where cooks rely on their instincts to season with just the right pinch of salt and aren't shy with the fat. This loaf, made from simple ingredients like flour, yeast, and sesame seeds, embodies the everyday ingenuity of Vietnamese home cooking. It's a recipe passed down through families, capturing the essence of shared meals and warm gatherings.

The loaf emerges with a golden crust, dotted with toasted sesame seeds, offering a nutty aroma that promises comfort. Inside, it is tender and slightly chewy, with a subtle saltiness that complements its earthy flavor. It's a versatile bread that pairs beautifully with any meal, welcoming both savory and sweet accompaniments with equal grace.

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 while stirring with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but come together into a cohesive mass.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading until the dough is smooth and elastic, about 10 minutes. You'll know it's ready when it springs back when pressed lightly with a finger.
  3. Place the 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 1 to 2 hours, and you'll notice the dough is airy and has a slight yeasty aroma.
  4. Once risen, gently deflate the dough by pressing down 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 sesame seeds evenly over the surface and gently press them 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, then onto the hot baking tray. Bake in the preheated oven until the loaf is golden brown and sounds hollow when tapped on the bottom, about 25 to 30 minutes.
  6. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely, which helps set the crumb and makes slicing easier. The loaf should feel firm and the crust should be crisp.
  7. Once cooled, slice the Vietnamese Seed Loaf 2 and serve it warm with your meal. The bread should have a soft, airy interior with a nutty aroma from the sesame seeds, perfect for sharing at the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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