My brother came over for a weekend couple of weeks ago and brought a loaf of his home made bread. Lovely, dark, with crispy skin, lots of sesame seeds on it, we finished that loaf within 2 hours and that wasn’t the only thing we had to eat that evening.  Mariusz gave me the recipe and I tried it this morning. First I thought it was a bit too simple to work, but I followed it and we ended up with a lovely loaf for lunch.

I used 115 g each of spelt flour and plain flour, a pinch of salt, a tbsp of olive oil, around 15 g of fresh yeast, crumbled onto it. Then 240 ml of warm water with 2 tbsps of runny honey dissolved in it. A handful of sunflower seeds. All combined briefly in kitchen aid, then transformed into the tin, which was buttered and sprinkled generously with sesame seeds.  Left to prove for about 45 minutes in the oven, which I keep at about 30 degrees. Then baked in 200 degrees for 20 minutes, 180 degrees for another 30-35 minutes.

The best bread I’ve ever made. 🙂