BREAD WITH WHOLE GRAIN FLOUR AND SESAME SEEDS

Leavened dough

BREAD WITH WHOLE GRAIN FLOUR AND SESAME SEEDS

For 1 kg of bread

175 gms of whole grain wheat flour

200 gms of flour "0"

150 gms of natural yeast (sour dough)

5 gms of barley malt

100 gms of sesame seeds

10 gms of salt



Put the dough in a bowl, and add warm water to dissolve the yeast until it is liquid.

Add the flour, barley malt and mix. Cover and let stand for half an hour.

Add salt, sesame oil and mix. Work the dough vigorously for 10-15 min until it is smooth and compact. Form a ball and cover with plastic wrap. Let it rise for three hours in a warm area. Flatten out the dough and roll it into the form of a rectangle. Then fold over the two sides (right and left) and then turn 90 degrees and repeat, cover with plastic wrap, let rest for an hour.

Form a loaf with the dough and place it in a basket that has been lined with a floured cloth. Cover with a plastic wrap and let it rise for 3 hours.

When completely raised, flip the bread on a baking sheet lined with parchment paper or a pre-heated baking stone. Use to tip of a knife to cut the surface slightly (we do this to let out air during the baking).

Bake in a preheated oven at 200 degrees for 45-50 min. Place a little bowl of water on the bottom of the oven during baking.

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