1 kg bread flour
1 tsp full instant yeast
1 tbsp salt
600ml lukewarm water
Dip
1/2 cup water
1 tbsp flour
generous amount of roasted sesame seeds
Directions
- pre-heat oven to highest settings eg. 250°C together with baking stone if available... if not just use baking tray lined with parchment paper
- mix yeast with water for about 10min till bubbly
- add in yeast solution to the flour in a large box
- stir by adding water gradually till all combined
- transfer to work table and knead to smooth consistency
- cover bowl with damp towel and rest for 30min
- the dough should double in size
- transfer on working surface, punch down and knead the dough
- divide into 12 equal parts (about 120g) and divide again into 2pcs (60g)
- round each dough and rest under wet towl
- meantime reduce temperature of oven to 230°C and prepare the dip
- mix molasses, water and flour to thicken
- prepare the roasted sesame in a deep plate or tray
- roll each of the 2 dough into length of approx 45cm at least
- then twirl around each other and pinch to form a round wheel
- soak the dough into the dip followed by the sesame seeds
- bake at 230°C top+bottom heat without fan for 15-20min until light brown and crunchy
- it will be soft while hot... let it cool down and it will be crunchy
Foodnote: Recipe is from here. Good to eat with cheese or butter.
