Sesame Seed Bread


107g11/2 tsp active dry yeast

300ml/1/2 pint/11/4 cups lukewarm water

200g/7 oz1 13/4cups plain (all-purpose) flour

200g/7oz/1-3/4 cups whole-wheat flour

10m1/2 tsp salt

70g/21/2 oz/5 tbsp toasted sesame seeds

Milk, for glazing

30ml/2 tbsp sesame seeds, for sprinkling

1 Combine the yeast and 75 m1/5 tbsp of the water and then leave to dissolve. Mix the flours and salt in a large bowl. Make a well in the centre and pour in the yeast and water.

4 Grease a 23cm/9 in cake tin (pan). Punch down the dough and knead in the sesame seeds. Divide the dough into 16 halls and place in the tin. Cover with cling film (plastic wrap)and leave in a warm place until risen above the rim of the tin.

5 Preheat a 220°C/425°F/Gas 7 oven. Brush the loaf with milk and sprinkle with the sesame seeds. Bake for 15minutes. Lower the heat to 190°C/375°F/Gas 5 and bake until the bottom sounds hollow when rapped, about 30minutes more.

Cool on a wire rack.