Tahini, sesame and fennel seed bread
- August 2018
- Serves 4-6
- Hands-on time 20 min, oven time 20-25 min, plus proving time
Tahini, sesame seeds, honey and fennel seeds are combined to create a moreish bread. Serve with a yogurt dip and olives for antipasti heaven.
- 19.6g (6.3g saturated)
- 40.5g (3g sugars)
- 300g strong white bread flour, plus extra to dust
- 1 tsp fine sea salt
- ½ tsp fennel seeds, crushed in a pestle and mortar
- 180ml lukewarm water
- 7g fast-action dried yeast
- 2 tsp sugar
- 2 tbsp olive oil, plus extra to serve
- 2 tbsp tahini
- 1 tsp runny honey
- 50g butter, melted
- 2 tbsp sesame seeds, soaked in 2 tbsp milk or water
- 2 tbsp caraway seeds, soaked in 2 tbsp milk or water
- Freshly chopped fresh parsley and mint
- Handful shelled pistachios, chopped
- Strained greek yogurt
- Mixed olives (we love Unearthed Olives with Rosemary and Black Pepper or Market Olive Mix, from Waitrose and Ocado)
- Put the flour in a mixing bowl, then stir in the salt and crushed fennel seeds. Put the warm water in a measuring jug and stir in the yeast and sugar. Set aside for a few minutes until starting to froth.
- Pour the yeast mixture onto the flour. Mix using a wooden spoon until it starts to clump together, then use your hands to pinch and knead it until it starts to form a dough. Tip onto a lightly floured surface and knead until the dough is smooth and starts to feel elastic. Wipe out the mixing bowl and brush with olive oil, then put the dough in, cover with cling film and set aside to rise somewhere draft free for 1-2 hours – it should double in size.
- Once the bread has risen, combine the tahini and honey in a small mixing bowl. Tip the dough out onto on a lightly floured work surface, then stretch and pull it into a large rectangle shape – use a rolling pin to help you – until about 1cm thick. Spread the tahini mixture over the surface of the bread, then roll up to enclose the filling inside a long sausage shape. Roll over the dough with your hands to make sure it’s an even thickness. Coil the dough into a spiral and transfer to a non-stick baking sheet/tray – tuck the end under the main coil to stop it coming apart when baking. Brush all over with melted butter, drain the sesame and caraway seeds and scatter/brush over the surface of the dough. Cover with cling film and set aside to prove for 30 minutes.
- Heat the oven to 220°C/200°C fan/gas 7. Bake for 20-25 minutes on the middle shelf until golden brown and the loaf sounds hollow when tapped underneath. Cool, then serve scattered with the herbs and nuts, with yogurt and antipasti olives.
A glass of cool Mediterranean vermentino to match the aniseed flavour.
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