West African 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Stir these dry ingredients together with your hands or a wooden spoon until they are evenly distributed. Gradually add 300 ml of water, mixing continuously until a shaggy dough forms.
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 this process for about 10 minutes until the dough becomes smooth and elastic. You should feel the dough become less sticky and more cohesive as you work.
3. Once kneaded, place the 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 you press a finger into the dough and the indentation remains.
4. After the dough has risen, gently deflate it by pressing down with your hands. Shape it into a loaf by folding the edges into the center and rolling it into a tight oval shape. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough to help them adhere.
5. Preheat your oven to 220°C (428°F) and place the shaped loaf onto a baking tray lined with parchment paper. Bake the loaf in the center of the oven. You'll know it's done when the crust is golden brown and it sounds hollow when tapped on the bottom.
6. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely, which will help set the crumb and make slicing easier. The loaf should feel firm and the crust should have a satisfying crunch when you press it lightly.
7. Once cooled, slice the loaf and serve it warm as part of your meal. The bread should have a soft interior with a slightly nutty flavor from the sesame seeds, perfect for sharing at the table.