- 3 teaspoons active dried yeast
- 500g (3 1/3 cups) strong flour or plain flour, preferably unbleached
- 200g wholemeal flour
- 125 ml lukewarm milk
- 2 tablespoons yellow cornmeal
- 3 tablespoons sesame seeds
Makes 3 loaves
- Dissolve the yeast in 125ml (1/2 cup) lukewarm water.
- Sift the flours and 1 1/2 teaspoons salt into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well, then add 250ml (1 cup) lukewarm water and the milk.
- Stir sufficient flour into the liquid to form a thin batter, cover the bowl with a cloth and set aside for 15 minutes until bubbles form.
- Gradually stir in the remaining flour, then mix with your hands to form a soft dough, adding a little extra water if necessary.
- Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. The dough should spring back when you make an impression with your finger.
- Knead in extra plain flour if the dough is sticky after a few minutes of kneeding.
- As the dough requires only one rising, divide into 3 even sized pieces.
- Shape each piece into a ball and roll out on a floured work surface to a round of 23 cm in diameter.
- Sprinkle cornmeal onto 3 baking trays. Life the rounds onto the trays.
- Brush tops lightly with water and sprinkle with sesame seeds.
- Cover the loaves with clean cloths and leave in a wam, draught free place for 1 hour to rise.
- While the loaves are rising, preheat the oven to 220 degrees.
- The bread is ready to be baked when a depression remains in the dought after it is pressed lightly with a fingertip.
- Just before baking, prick the loaves with a fork.
- Bake the breads in the hot oven for 12 to 15 minutes, or until the bread is golden and sounds hollow when the base is tapped.
- Cool on a wire rack.
- Cut in wedges to serve.
Note: Best eaten on the day of baking but can be frozen and reheated later.