Traditional Sesame Breads
Ingredients
- 500 gWheat flour (sifted)
- 100 gDurum wheat semolina (fine)
- 20 gFresh baker's yeast (crumbled)
- 350 mlMineral water (lukewarm)
- 3 tbspSunflower oil
- 1 tspWhite sugar
- 1 tspGray sea salt
- 1 pcEgg (beaten for glazing)
- 2 tbspsesame seeds
Method
A stringy, airy crumb protected by a golden crust sprinkled with sesame seeds. Out of the oven, the bread is soft to the touch and the smell of warm yeast and toasted sesame fills the room.
- 1
In a bowl, dissolve the fresh baker's yeast in 50 ml of lukewarm mineral water with the white sugar. Let it rest until small bubbles appear on the surface.
- 2
In the mixer bowl, pour the wheat flour and the durum wheat semolina. Add the grey sea salt and mix to distribute the grains evenly.
- 3
Incorporate the yeast mixture, sunflower oil, and the rest of the mineral water. Knead until the dough pulls away from the sides, becoming smooth and elastic to the touch.
- 4
Cover the bowl with a damp cloth. Let the dough double in volume in a warm place. It should be puffed up and full of air.
- 5
Divide the dough into equal balls. Flatten them slightly on a tray. Cover and let rise again: the breads must become plump again.
- 6
Beat the egg and brush the top of the breads. Sprinkle generously with sesame seeds. Bake at 200°C until the crust is golden brown and sounds hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- Never put salt in direct contact with the yeast, it will stop the rise.
- For an even softer crust, spray a little water into the oven when putting the bread in.
How long does this dish keep?
Store in a clean cloth for 2 days or freeze as soon as cooled.
