Sesame bread

Ingredients for 1 servings:

• 500 ml water, hot
• 2 tbsp heaped sugar or 3 tbsp honey
• 500 ml milk or buttermilk
• 6 tbsp sesame seeds, unhulled
• 1 cube of fresh yeast
• 2 kg flour
• 5 tsp salt
• 10 tbsp rapeseed oil
• e.g. sesame seeds, unpeeled for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

Light bread with a firm crust – easy to prepare and versatile. The dough is enough for three loaves.

Stir the sesame seeds into the milk and grind with a hand blender for about 5 minutes or less. Dissolve the sugar or honey in the hot water, then add the sesame milk. Dissolve the yeast in the mixture and let stand, covered, for 10 minutes. Sift the flour into the liquid, add the salt and oil, and knead into a smooth dough within 20 minutes. Let it rise, covered, for 2 hours. Tip: The flour can also be varied; it can be 2 kg of wheat flour or a mixture of wheat and whole wheat flour or spelt flour. When the dough has increased significantly in volume, knead again for about 10 minutes and form three loaves. Moisten the loaves well and sprinkle with sesame seeds, pressing the sesame seeds down. Then divide the loaves into loaf pans and place in a cold (!) oven. Bake at 200°C (top and bottom heat) on the second rack from the bottom. Tip: I like to use rapeseed oil in this bread because it’s neutral in flavor to sesame. If you want to enhance the sesame flavor, you can replace some of the oil with sesame oil. This is purely a matter of personal taste—I find the above recipe is sufficient.