I made a fantastic loaf of bread which came out with such a wonderful texture and an amazing taste that I have to share it here. It is very easy to make although the shaping is a bit unusual. The result will look a bit like a huge cinnamon bun.
Sesame Bread (makes 2 loaves)
100 g Six-Grain Blend, ground into fine flour (includes wheat, rye, spelt, millet, oats, barley)*
100 g semolina flour
235 g all purpose flour
65 g whole wheat flour
350 ml water
10 g salt
10g fresh yeast (if you want to use active dry yeast, use 3 g)
sesame seeds for sprinkling
* I have a grain mill and I make my own flour. You can use whatever flour mix you like here, or simply use 100 g of whole wheat, bread, or spelt flour.
In a bowl, mix all ingredients. Knead (with your hands and on a working surface or with a food processor) for 10 minutes until the dough is elastic and not sticky anymore. Adjust the amount of flour or water, if neccessary.
Transfer to a bowl, cover with a damp kitchen towel and let rise for one hour or until doubled in size.
Carefully transfer your dough to a floured working surface. Divide into halves. Pat and stretch one half (also very carefully) into a rectangle (7 x 11 inch). Brush with water and sprinkle with sesame seeds.
Start with the long side and fold the dough into thirds like a letter: fold the top third of dough up to the centre and carefully press to seal it. Now fold the bottom third over the top third and turn the dough seam side down. Your bread dough should now resemble a baguette in shape. Roll the dough out until it is approx 18 inches long. The ends should be thinner than the centre:
Roll the dough up and tuck the ends underneath. Shape the second loaf in the same way.
Carefully brush with water and sprinkle with sesame seeds:
Preheat oven to 200 °C (400°F) and transfer both loaves to a baking sheet lined with parchment paper. Cover with plastic and let rise until doubled in size (it took my bread 45 minutes). Transfer to oven and bake for 20 – 25 minutes or until golden brown. Let cool completely before slicing.
This bread was submitted to Susan’s yeastspotting.