Semit aka Sesame bread rings
This year I want to take the time to make as much of my food from scratch myself rather than buying it from the shop. This week’s bread is Semit. It’s a bit like a bagel but less chewy, less work and just as tasty.
500g of plain flour (yep not bread flour, plain flour)
7g of dried yeast
2 tbsp of olive oil
½ tsp of salt
150ml of water
150 ml of soy milk
Sesame seeds for coating. As you’ll see I run out of golden ones towards the end so I’ve used a combination of golden, white and black.
1. Put all your bread ingredients into a bowl and mix. It’s going to be soft an sticky but stick with it the more you knead it the smoother it will get.
Tip: Oiling your hands will make it stick to you less.
2. Once it’s nice and smooth cover and leave to rise for 2 hours.
3. Divide the mix into 12 pieces, it will still be pretty sticky so oil your hands before you begin. Roll the dough into a tube then roll it in the sesame seeds. Seal the ends together to for a ring and pop it on a baking tray.
4. Once you’ve got 12 sesame rings pop them aside to rest for 30 minutes. In the meantime heat your oven to 200c.
5. Bake for 20 minutes until lightly golden. Leave to cool on a wire rack or eat immediately with lots of tahini and lemon juice.