Prep 25 min - cook 50 min - serves 12
Danish-Style Seeded Sesame Loaf
A dense, heavily seeded loaf in the Danish style, baked in a lidded tin so it stays moist through a long, slow bake.
Before you cook
This loaf is meant to be dense and close-crumbed, not light and airy. A long, gentle bake under cover is what keeps it moist rather than dry.
Toast the sesame seeds before mixing them in. Raw seeds baked inside the loaf taste flat compared with seeds toasted first.
Method
Toast the plain sesame seeds in a dry pan until golden and fragrant.
Cool completely, because warm seeds soften the dough's structure.
Dissolve the yeast and honey in the warm water and leave to foam.
Mix the flour, salt and toasted seeds together in a large bowl.
Add the yeast mixture and the oil, bringing it into a sticky dough.
Knead for ten minutes; this dough stays stickier than a white loaf.
Prove covered in a warm place for about ninety minutes until doubled.
Shape into a loaf and place it in a well-oiled lidded loaf tin.
Scatter the roasted sesame seeds over the top and cover with the lid.
Bake at 190C for fifty minutes, removing the lid for the last ten to colour.
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