Black Poppy Seed Tin Bread

Black poppy seeds are by products of opium production which have various culinary uses such as a spice, a condiment, a garnish, a thickener or a main ingredient.

Ingredients make 2 loaves

750g white bread flour

1 packet dried yeast (7g)

1 teaspoon sugar

2 teaspoons salt

500 ml lukewarm water

1 tbls sesame oil

Method

Place flour, yeast sugar and salt in a large bowl. Add water and oil and combine to make dough. Knead the dough for approx. 5 minutes until smooth and elastic. Cover the bowl with cling wrap and allow the dough to rest for 60 minutes at room temperature approx 20ºC. Spray two loaf pans with cooking spray. Dust flour on the kitchen table and work the sticky dough with flour into two round balls. Shape each ball into an oval shape and roll in black poppy seeds. Place dough in the greased bread tins and allow proofing for approx. 50 minutes. Preheat oven to 175ºC. Bake the bread in the oven for approx. 40 minutes. Remove bread from the tin and allow at least 20 minutes cooling on a wire before cutting.

Note: You can also make other shapes with this dough such as round rolls or fingers.