This bread fills the house with an irresistible smell. The combination of a traditional smell of baked bread together with the aroma of the toasted sesame is a divine combination which will activate your taste buds while the bread is still in the oven. I usually insist on waiting at least two hours before digging in to any bread after baking, in order to allow the steam to set inside the loaf, but with this loaf I will completely understand if you won’t be able to hold yourself and wait a little less.
White Flour - 320g
Whole-Wheat Flour - 80g
White Sesame - 70g + 150g (for covering)
Salt - 8g
Dry Yeast - 5g
Sugar - 30g
Melted Butter - 40g
Water - 250g
Put both flours in a bowl of an electric mixer together with the Salt, Dry Yeast, Sugar and Sesame and mix with a spoon or your hands to combine.
Add the Melted Butter and Water and mix together on medium speed using the dough hook for about 5 minutes, until all the ingredients combine completely and a sticky dough if formed.
Cover the bowl with a wet towel and let the dough rest for 30 minutes.
Remove the towel and continue mixing the dough on slow-medium speed until it starts to gather as a ball around the hook. This usually takes between 10 to 15 minutes.
Stop the mixer, form the dough into a ball using your hands and put back in the bowl, cover with a wet towel and let it proof for two hours.
This is how the dough should look after a couple of hours
Transfer the proofed dough to a lightly floured surface, knead it a little bit and form a ball.
Fill a plate with sesame, slightly wet the dough ball with your hands and dip it in the sesame plate to cover all it sides. Put aside and cover the dough with a towel for another 25 minutes.
In the meantime preheat the oven to 230 degrees with an empty dutch-oven inside.
Put the loaf inside the dutch-oven and bake for 35 minuted with a closed lead (this makes sure the steam that came out of the dough will stay inside and help the loaf rise), and 15 minutes with the dutch-ovens lead off.
Take out the bread and let it cool on a rack for 2 hours.
The bread comes out DOUBLY crispy thanks to the crust and the toasted sesame