How many loaves of bread do you want to bake?
This sesame bread impresses with its intense aroma, golden-brown crust, and moist interior. The soaker makes the sesame seeds particularly aromatic and gives them a slightly nutty note, while the pre-ferment ensures a light and airy texture. Perfect with savory spreads, cheese, or simply with butter and salt.
#gluten-free
#lactose-free
#vegan
Ingredients
For the pre-dough:
-
250 g
KOMEKO BROTGENUSS
-
250
ml water
-
2
g dried yeast
For the soaker:
-
150
g sesame seeds
-
150
ml water
For the dough:
-
600
g
KOMEKO BROTGENUSS
-
330
ml water
-
5
g dried yeast
-
55
g syrup or honey
-
20
g salt
Preparation
- Prepare the pre-dough:
Mix KOMEKO BROTGENUSS water and dry yeast and leave to stand at room temperature for 12 hours. - Soake the sesame:
Toast the sesame seeds in a pan, add them to water while hot, and let them rest at room temperature for 12 hours. - Make the dough:
Combine the pre-dough and soaker with the remaining ingredients to form a smooth dough. Let the dough rest, covered, for 30 minutes. - Forms & Rests:
Shape the dough into loaves and place them in greased loaf tins (24 × 10 × 7 cm, approx. 1.3 l). Brush with water, sprinkle with sesame seeds, prick in the center, and let rest, covered, for 60 minutes. - Bake:
Preheat the oven to 250°C (480°F) using conventional oven settings (top and bottom heat). Place a metal bowl containing stones or metal objects on the bottom rack of the oven and preheat it as well. Add the loaves to the bowl, pour water into the bowl (be careful of the steam!), and after 10 minutes reduce the temperature to 190°C (375°F). Bake for another 50 minutes. - Allow to cool:
Remove from the pan after baking and allow to cool completely. - Serve & Enjoy: Bon appetit!
