Recipe 16: Sesame Bread
This sesame bread works perfectly when you want to serve a lighter meal such as a soup, or if you have a few friends invited over for a party and need a nice looking bread to accompany cheeses or some nice bread spreads.
If you’re only a few people eating I recommend making half the recipe (pour away a bit of the egg white or select a small egg) or freeze the second ring of bread immediately after cooling down. This bread is meant to be eaten fresh and only lasts a day or two in a bread box or bag before becoming stale.
In case you’re allergic to sesame seeds, I’m quite sure this bread would taste nice with some poppy, sunflower or pumpkin seeds or a small amount of course-grained salt spread out over the crust instead.
To print this recipe or save it as a PDF you can use the recipe card at the end of this post.
Sesame Bread
Baking time including preparations: ca 2 hours including time for the dough to rise.
Portions: 2 larger rings, enough to cut 6-8 pieces from each.
Ingredients:
- 1 pack (50 g) fresh yeast
- 1/2 liter lukewarm water
- 50 g melted butter
- 1 egg white
- 2 tsp salt
- 14 dl (840 g) wheat flour
- 1 egg yolk and 1 tbsp milk to brush the bread before baking
- Sesame seeds to decorate the bread
Preparation:
Mix the yeast with the lukewarm water.
Melt the butter and let it cool down a bit before pouring it in with the water and yeast.
Add the egg yolk and the salt.
Pour in the flour but save around 2 dl (120 g) for kneading out the bread. The amount might need to be adjusted slightly. Work it by hand or in a machine until you have an elastic dough that doesn’t stick to the sides of the bowl.
Allow the dough to rise under a cloth for 40 minutes.
Knead the dough and part it in half. Then part each half one more time.
Roll each part out to a long-shaped bun (ca 50 cm).
Take two of these buns and twist them together, then shape them into two rings.
Allow them to rise for another 30-40 minutes on the baking sheets (butter the baking sheets or use oven paper) covered with a cloth.
Shortly before baking, brush them with the egg yolk and milk mixed. Spread out a layer of sesame seeds on top.
Bake in the middle of the oven at 225°C for 20 minutes.
Serve the bread freshly baked with a nice soup, some cheese or some bread spreads.
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Here’s the original Swedish recipe:
Print or save this recipe:
- 1 pack (50 g) fresh yeast
- 1/2 liter lukewarm water
- 50 g melted butter
- 1 egg white
- 2 tsp salt
- 14 dl (840 g) wheat flour
- 1 egg yolk and 1 tbsp milk to brush the bread before baking
- Sesame seeds to decorate the bread
- Mix the yeast with the lukewarm water.
- Melt the butter and let it cool down a bit before pouring it in with the water and yeast.
- Add the egg yolk and the salt.
- Pour in the flour but save around 2 dl (120 g) for kneading out the bread. The amount might need to be adjusted slightly. Work it by hand or in a machine until you have an elastic dough that doesn't stick to the sides of the bowl.
- Allow the dough to rise under a cloth for 40 minutes.
- Knead the dough and part it in half. Then part each half one more time.
- Roll each part out to a long-shaped bun (ca 50 cm).
- Take two of these buns and twist them together, then shape them into two rings.
- Allow them to rise for another 30-40 minutes on the baking sheet (butter them or use oven paper) and covered with a cloth.
- Shortly before baking, brush them with the egg yolk and milk mixed. Spread out a layer of sesame seeds on top.
- Bake in the middle of the oven at 225°C for 20 minutes.
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