Sesame bread

There are never too many homemade bread recipes and it's true! Today I have a fairly simple, but at the same time unusual white bread with black sesame seeds. It is unusual only because of its caulkiness, but in general, baking is quite universal: this homemade bread perfectly complements both first courses and will become a suitable basis for all kinds of sandwiches and snacks.

If you don't have black sesame (it's just unpeeled white sesame), just replace it with light-colored seeds. It's just that I personally like black more for its richer taste and aromatic qualities, and bread looks more interesting. By the way, did you know that according to Chinese traditional medicine and Ayurveda, black sesame seeds are food that helps to avoid aging?

Ingredients

• Wheat flour (300 grams)
• Water (160 milliliters)
• Vegetable oil (2 tablespoons)
• Black sesame (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Fast acting yeast (1 teaspoon)

Directions

1. The recipe for this homemade bread includes the following ingredients: wheat flour (premium or first grade), water, refined vegetable oil (I have sunflower oil), salt, granulated sugar, black sesame seeds and fast-acting yeast. It is not necessary to take fast-acting yeast - just dry (also 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a teaspoon of sugar and dissolve the yeast in it.
2. Sift wheat flour into a suitable dish, add fast-acting yeast, salt, sugar and sesame seeds there. Mix everything with a spoon or hand so that all dry ingredients are evenly dispersed throughout the mixture.
3. We make a hole in flour and pour warm (no higher than 38 degrees) water into it. You can start kneading the dough with a tablespoon.
4. Stir so that the flour is moistened and partially absorbed the water. After that, pour a tablespoon of odorless vegetable oil.
5. Knead the dough for sesame bread with your hands or in a bread maker (kneader) until smooth and uniform. The dough should be soft and tender, while keeping its shape perfectly. We round it into a bun, grease the bowl with half a tablespoon of vegetable oil (so that later the dough comes out well from the dishes). Cover the bowl with a towel or tighten with cling film and let the dough rest for 2 hours. After an hour, knead the dough, round it again and let it rise for another hour.
6. After the specified time, the dough should grow well in volume - at least 2-2.5 times. It is very lush and airy.
7. We transfer the dough to the work surface (I did not sprinkle it with flour, since the dough is not sticky). Depending on the method of baking the bread, we shape the blank. I baked it in a rectangular shape, so I shaped the blank in the form of a roll.
8. To do this, knead the dough with your hands or roll it into a layer with a rolling pin.
9. We roll it from one side into a rather tight roll, while after each turn we must go along the seam.
10. We carefully fasten the twisted roll of dough from both ends and along the seam.
11. Turn it over with the seam down and put it in a baking dish, which we grease with the remaining (half a tablespoon) vegetable oil. Cover the mold with a towel or cling film and let the workpiece stand for about 30 minutes. At this time, turn on the oven to warm up 180 degrees.
12. When the future sesame bread grows 2-2.5 times, we set it to bake in a preheated oven for 35-40 minutes at 180 degrees.
13. Let the finished bread cool for 5 minutes in the form.
14. After that, completely cool the aromatic pastries on the wire rack.
15. Here's a freckled blonde turned out for me. If you love making a variety of homemade breads, try this one too!