Gluten Free Sesame Loaf

Miso butter on toast… something people keep recommending, why have we never done this before?!

Toasted sesame seeds bring a deep nuttiness that pairs perfectly with rich miso butter or olive oil, creating a savoury, umami-packed twist on fresh homemade bread.

What you'll need:

• Proving basket
• Dutch oven

Saucy Tip: Weigh your loaf before baking.

Ingredients

• Sesame seeds 90g
• Warm water 460ml
• Whole psyllium husk 25g
• Tapioca starch 180g
• Millet four 180g
• Sorghum 60g
• Instant yeast 8g
• Salt 10g
• Runny honey 30g
• Olive oil 20g
• Apple cider vinegar 10g
• Ice, two cubes.

Directions

• First bloom your yeast with 120ml of the warm water and 2 tsp of honey.
• Use the remaining water (340ml) to make the psyllium gel.
• Add your olive oil and vinegar to the psyllium. Set aside for 10 mins
• Mix all dry ingredients together. (Toast 45g  of sesame in a dry pan).
• Once the yeast is visibly bubbling (usually after 15 mins) add to the dry ingredients.
• Add the psyllium mixture and combine everything till it forms a cohesive ball of dough.
• Scatter your remaining sesame seeds on a plate and roll the dough onto them.
• Place your loaf upside down into a proving basket & cover.
• She will take 1 hour to double in size.

The Bake

• Turn on the oven to 250C and put in your dutch oven.
• Weigh your loaf before baking.
• Once risen, place your loaf on the bottom half of the dutch oven with two cubes of ice.
• Close and bake in the oven for 20 minutes.
• Remove the top of the dutch oven and bake for another 30 minutes.
• Keep an eye on her, If she is too dark on top cover with tin foil for the last ten minutes.
• Weigh your loaf again if she has lost 12% of her weight, she is ready.
• ( Disclaimer: We never do percentage sums in our head, we always ask the computer )

To Serve

Wait till she is just warm, then slice and slather with miso and butter / olive oil.