Oblong Sesame Seed Bread

This is an uncomplicated freestanding white crusty bread to bake at home and is superb for breakfast or lunch.

Ingredients make 2 loaves

500 g strong bread flour

2 tsp salt (12g)

2 tsp sugar (10g)

1 sachet fast action dried yeast (7g)

2 tbsp olive oil

300 ml warm water

Method

Place flour, salt, sugar and yeast in a mixing bowl and mix evenly. Mix lukewarm water and oil in a jug. Add liquid to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back in the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Turn the dough out onto the work surface and divide into two pieces. Flatten each piece and fold the end into the middle. Fold the other end on top and tighten the dough while keeping the oval shape. Roll the dough in sesame seed and place on a baking tray. Allow proofing for approx. 50 minutes. Preheat oven to 200ºC normal bake. Bake in the oven for approx. 35 minutes. Place loaves on a wire rack and allow cooling for at least 15 minutes before cutting.

Note: You can also roll the dough in other types of seeds such as sunflower and poppy seeds or plain flour.