West African 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually add 300 ml of water, mixing with your hand or a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but not too wet.
2. Transfer the dough to a lightly floured surface. Knead it by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. You should feel it becoming more pliable and less sticky.
3. 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 will take about an hour, depending on the warmth of your kitchen. The dough is ready when it has visibly expanded and feels airy to the touch.
4. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough.
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 10 minutes while the oven heats up. This brief rest allows the loaf to relax and expand slightly.
6. Bake the loaf in the preheated oven for about 25-30 minutes. The loaf is done when it has a deep golden brown crust and sounds hollow when tapped on the bottom. The sesame seeds should be toasted and fragrant.
7. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool for at least 15 minutes to set the crumb and make slicing easier.
8. Serve the loaf warm, sliced, and ready to accompany your meal. Its crusty exterior and soft interior make it perfect for sharing at the table.