Traditional Sesame Breads

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.

• Prep time: 125 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 697
• Protein: 18 g
• Carbs: 114 g
• Fat: 18 g

Ingredients

• 500 g Wheat flour ( sifted )
• 100 g Durum wheat semolina ( fine )
• 20 g Fresh baker's yeast ( crumbled )
• 350 ml Mineral water ( lukewarm )
• 3 tbsp Sunflower oil
• 1 tsp White sugar
• 1 tsp Gray sea salt
• 1 piece Egg ( beaten for glazing )
• 2 tbsp sesame seeds

Instructions

1. Yeast activation

   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. Mixing dry ingredients

   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. Kneading

   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. First rise

   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. Shaping and second rise

   Divide the dough into equal balls. Flatten them slightly on a tray. Cover and let rise again: the breads must become plump again.

6. Glazing and baking

   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.

Chef's tips

• 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.

Storage

Store in a clean cloth for 2 days or freeze as soon as cooled.