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Crusty Multigrain Sesame and Poppy Loaf
The seeds work in two stages: half kneaded straight into the dough, the other half scattered over the top just before baking. The tin-shaped pan keeps the loaf regular and easy to slice, and finishing uncovered lets the crust firm up.
- Total time
- 122 min
- Prep
- 12 min
- Cook
- 40 min
- Rest
- 70 min
Ingredients
Method
Gather the flour, salt and half the seeds in a large bowl. Make a well, add the yeast, pour in the warm water and stir with a spoon from the centre outward, drawing in the flour bit by bit.
Tip the dough onto the worktop and knead it hard for 5 to 6 minutes until it turns supple. Shape it into a ball, put it back in the closed bowl and leave it somewhere warm for at least 30 minutes, until it reaches the lid.
Lightly flour the worktop, knock the dough back briefly and pat it into a rectangle. Roll it up, lay the log in the Tupperware Ultra Pro loaf pan 1.8 l and press gently so it takes the shape of the pan. Close it and leave to rise for 30 to 40 minutes somewhere warm, until it reaches the lid.
Heat the oven to 240 °C (465 °F). Brush the top with egg white, score a few slashes with a tomato knife and scatter over the remaining seeds.
Bake covered on the middle shelf for 30 minutes, then take the lid off and bake for 5 to 10 minutes more.
