White sesame seed bread

Ah, the smell of freshly baked bread at home...isn't it delicious and comforting? I would love to spend more time at the kitchen making my own sourdough breads and loaves, but it's also great to be able to bake a nice and tender loaf in less time.

This one has a soft and airy crumb with a slightly crispy crust, it's packed with healthy white sesame seeds and makes the perfect sandwich or toast bread for your breakfast moments.

You can use black sesame seeds or a mix of both if you want to add a bit more contrast to the crust, or even sunflower seeds (but I recommend to keep the 1/4 of cup so it doesn't affect the texture of the crumb).

Happy weekend and happy baking! :-)

Receta en español en la web de El Granero Integral, haz click aquí

Sesame Seed Bread

(25 x 12 cm loaf pan)

Ingredients

350 g white spelt flour.

1/4 cup white sesame seeds.

300 ml lukewarm water.

1/2 tablespoon molasses.

8 g fresh yeast.

1 teaspoon pink Himalayan salt.

- to decorate:

White sesame seeds.

Directions

Crumb the fresh yeast with your fingers and place in a small bowl with 100 ml of the warm water (never use hot water, and set aside the remaining 200 ml of water), add in the molasses and mix until the yeast is fully dissolved. Let the yeast mixture rest for 10 minutes. After that resting time you'll see the mixture is frothy and small air bubbles appear on the surface; that means our yeast is activated.

In a large mixing bowl stir together the white spelt flour and the salt, make a well in the center and pour in the yeast mixture, and the remaining water.

Mix and knead, inside the bowl, using your own hands. I recommend to mix the dough inside the bowl cause it is quite humid and sticky. When the dough doesn't stick too much to your fingers and becomes more elastic then we're done with the kneading.

Finally fold in the white sesame seeds and transfer the dough to a 25x12 cm-lined loaf pan. Let it rest in a warm place for 35-40 minutes.

Preheat oven to 200 ºC and, when the oven is ready, sprinkle the top of your bread with a generous bunch of white sesame seeds.

Bake for 40 minutes, until the bread looks golden and the top looks done.

Carefully unmold and let it cool on a wire rack.

This bread stays fresh for up to 4 days approximately, you can slice it and freeze it with no problem.

It's great to make sandwiches or breakfasts toasts.