Sesame seed bread
April 14, 2019
Yum yum - wholemeal buns with a hint of sesame. This is a good-looking loaf!
2 tsp dried yeast
1 1/2 c lukewarm water
1 1/2 c white flour
1 1/2 c wholemeal flour
2 tsp salt
1/2 c toasted sesame seeds
non-dairy milk for glazing
2 tbsp sesame seeds for sprinkling
Combine yeast and half the water in a small bowl and leave to become frothy. In a large bowl combine the flours and salt. Make a well in the centre and pour in the yeast mixture and remaining water. Stir with a wooden spoon and once incorporated turn out onto a floured surface and knead for a few minutes until smooth and elastic.
Return to a greased bowl, cover with plastic wrap or plastic bag and leave in a warm place until doubled in size, around 2 hours.
Grease a 23cm round cake tin, Knock back the bread and knead in sesame seeds. Divide the dough into 16 pieces, roll into balls and place inside the tin. Cover and leave in a warm place until the dough has risen to the top of the pan.
Preheat oven to 220C. Brush the top of the loaf with non-dairy milk and sprinkle with sesame seeds. Bake for 15 min. Lower oven to 180C and bake for a further 25-30 min until cooked through. When you knock the bottom of the loaf it should sound hollow. Cool on a rack.
These buns are ideal fresh with savoury or sweet spreads but you can also toast them the next day. Any stale bread can be made into croutons.
Posted by Bake Club. Posted In : bread
