Miso & Sesame Bread
Miso & Sesame Bread
This miso and sesame bread does not taste sour at all, but it does have a distinct umami quality which gives it an almost cheesy flavor. It's absolutely delicious, a bit as if Parmesan of another aged cheese has been baked into the dough. It quickly became one of my mom's favorite type of bread. Give it a try and you will be pleasantly surprised!
Ingrédients
- 2 tbsp active dry yeast
- Warm water
- 1 tsp maple syrup
- 3 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp tahini
- 2 tbsp miso
Instructions
- In a cup, dissolve the yeast in 1/2 cup of warm water then add the maple syrup to help it bloom. Set aside until the yeast foams up, 5 to 10 minutes. In a second cup, dissolve the miso in another 1/2 cup of warm water.
- In a large bowl, mix the flour and the salt. Form a small hole in the middle and add the olive oil, tahini, dissolved yeast and miso.
- Using a metal spoon, start mixing and then gradually add more warm water until a soft dough is formed. The dough should remain soft and sticky, but it shouldn’t feel “wet”.
- No need to knead, simply cover the bowl with a wet towel and let the dough rise for 1 h in a warm place. At the same time, place a Dutch oven in the oven while preheating to 500°F.
- After 1 h, oil your hands, punch the dough down and form a smooth ball. Remove the Dutch oven from the oven and transfer the dough.
- Bake covered for 25 min at 500°F (260°C). Then, remove the lid and bake uncovered for 10-15 min at 450°F (230°C), until a dark golden crust is formed.
- Allow to cool completely on a cooling grid before slicing. Enjoy!