Floating sesame loaf from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

  • whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Notes about this recipe

  • SugarFree_Vegan on April 17, 2013

    Who would have thought that dropping your prepared dough into a bowl of cold water to prove! I really didn't expect this to work particularly because I forgot to add the sugar but hey presto after 30 mins in the cold water the dough rose to the top - amazing. The bread was lovely too- don't expect a light 'commercial' crumb - but as I only eat whole grains I'm used to this. It is delicious and very quick to make - just follow the instructions to the letter and you'll have bread in under 1.5 hours. It toasts well and 3 days on is still lovely and fresh. I keep my bread in a crock in a cloth bag. Additional comment - just made this again, and timed myself. From total start to finish (including weighing out ingredients) it took me 1 hour 25 mins for a finished loaf.

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