Sesame Seed Sourdough Bread combines the tangy flavors of a traditional sourdough loaf with the rich, nutty crunch of sesame seeds. This artisanal bread has a crispy crust, chewy interior, and a delightful balance of flavors. Perfect for sandwiches, toasted with butter, or simply enjoyed on its own, this recipe brings a wholesome twist to your regular bread routine. The process of making sourdough can take a bit of time, but the resulting bread is a labor of love worth the wait.
Ingredients:
- 500g bread flour
- 100g whole wheat flour
- 350ml water (lukewarm)
- 100g sourdough starter (active and bubbly)
- 10g salt
- 50g sesame seeds (for dough)
- 50g sesame seeds (for topping)
- 1 tbsp honey (optional, for sweetness)
Instructions:
- Prepare the Dough: In a large mixing bowl, combine bread flour, whole wheat flour, and salt. Add the active sourdough starter to the bowl and pour in the lukewarm water. If you prefer a slightly sweeter taste, you can add honey to the mixture. Stir until all ingredients come together into a sticky dough.
- Knead the Dough: On a clean surface, knead the dough for about 10 minutes. As you knead, gradually incorporate the sesame seeds into the dough, ensuring they are evenly distributed. The dough should be smooth, elastic, and slightly tacky to the touch.
- Bulk Fermentation: Once kneading is complete, transfer the dough back into the mixing bowl. Cover it with a damp cloth or plastic wrap, and allow it to rise at room temperature for 4-6 hours. During this time, perform stretch and fold techniques every 30 minutes for the first two hours to help strengthen the dough and build structure.
- Shape the Dough: After the dough has doubled in size, gently turn it out onto a floured surface. Shape the dough into a round or oblong loaf, depending on your preference. Be careful not to deflate it too much during the shaping process.
- Proof the Dough: Once shaped, place the dough in a well-floured proofing basket or a bowl lined with a floured kitchen towel. Cover it with a cloth and let it proof for an additional 2-3 hours, or until it has increased in size and looks puffy.
- Prepare for Baking: Preheat your oven to 450°F (232°C) with a Dutch oven or baking stone inside. Allow it to fully heat for about 30 minutes. Once the dough is ready for baking, gently flip it onto a parchment paper-lined baking sheet. Brush the top of the dough lightly with water and sprinkle the remaining sesame seeds on top for extra crunch and flavor.
- Bake the Bread: Place the loaf into the preheated Dutch oven or on the baking stone. Cover with the Dutch oven lid (or use a steaming method for an alternative) and bake for 20 minutes. After this, remove the lid and bake for an additional 25-30 minutes, or until the bread is golden brown with a deep, crispy crust.
- Cool and Serve: Once baked, remove the bread from the oven and allow it to cool on a wire rack for at least an hour before slicing. The bread’s flavor continues to develop as it cools, and slicing it while still warm may result in a slightly doughy texture.
Conclusion:
This Sesame Seed Sourdough Bread offers a delightful combination of traditional sourdough tang and the warm, nutty flavors of sesame seeds. The result is a beautifully textured loaf with a crunchy, flavorful crust and soft, airy interior. Enjoy it as a standalone snack or as part of a meal—it’s the perfect addition to your baking repertoire!