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Black onion seed and sesame bread

Richard Bewley
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course Bread
Cuisine European
Servings 8

Ingredients
  

  • 300 g Strong White Flour
  • 200 g Wholemeal Flour
  • 2 x tbsp sesame seeds
  • 1 x tbsp poppy seeds
  • 2 x tbsp black onion Nigella seeds
  • 7 g yeast
  • 1 tsp tea salt
  • 1 tsp caster sugar
  • 275 ml warm water
  • 3 x tbsp olive oil
  • coarse sea salt and additional seeds for crust

Instructions
 

  • Combine all the dry ingredients in a bowl, and mix thoroughly. If using a food processor, ensure you have fitted a plastic dough blade. If making by hand, put in a large mixing bowl and combine using a bell whisk - I think it works just as well.
  • Add 3 tbsp of olive oil to 275ml of warm water, then if using a food processor, turn on the motor and gently pour the liquid down the feed tube. After a minute or so, a ball of dough will form.
  • If mixing by hand, create a well in the middle of the mixture and pour in the the liquid. Fold the dry and wet ingredients together until a dough ball is formed. Remove the dough and knead for 5 minutes or so until the texture is no longer sticky, yet still elastic.
  • Return dough to a bowl, cover with a tea towel or cling film for 1 hour, and allow to rise.
  • The dough should have doubled in size (maybe a little more). Knead again for a minute or so, then mould into an oval shape and place on a baking tray. (Tip: I use a silicone non-stick baking sheet to line a baking tray and have been very happy with with the results).
  • Cover again with a tea towel, and allow to rise prove for 30 minutes.
  • Preheat the oven to 200C.
  • Uncover the loaf, and score the top using a dull blade into a diamond formation. (I use a plastic dough scraper). Gently brush or spray olive oil over the top. Then, sprinkle on top a combination of sea salt (my favourite is Gros Sel de GuĂ©rande) - a natural coarse grey sea salt) with black onions seeds, and gently press them into the top of the dough with the palm of your hand.
  • Bake in the oven for 30 mins. Once cooked, tun onto a wire rack and allow to cool.
  • Enjoy.

Notes

I have found that my electric fan assisted oven is not entirely consistent in terms of temperature. Half way through baking, I rotate the tray 180 degrees and return it to the oven. I find that it always delivers more consistent results. If your oven is consistent throughout - please let me know - I may need to make an investment.