Sesame braids
12 servings
170 minutes
Sesame braids are an exquisite European baked product characterized by an airy structure and delicate crunch. Their origin traces back to traditional artisan bakeries where the craft of making braided breads was passed down through generations. The classic combination of wheat and unrefined flour with fresh yeast gives the baked goods a subtle aroma and rich flavor. Sesame coating the braided loaves adds a nutty note and pleasant crunch, making each treat special. These braids are perfect for breakfast, as an accompaniment to soups or salads, and as a tasty snack. Their braided shape adds elegance to the presentation, while the golden crust makes them particularly appealing.
1
Preheat the oven to 250 degrees.
2
Mix both types of flour, rub the yeast until it forms a fine crumb. Add salt, water, and knead the dough. Shape the dough into a ball, cover it, and let it rest for 1 hour.
- Wholemeal flour: 300 g
- Wheat flour: 200 g
- Fresh yeast: 10 g
- Salt: to taste
- Water: 350 ml
3
Place the dough on a surface, divide it into 12 parts, roll into balls, and let it rest for 5 minutes.
4
On a floured surface, shape the dough into braids: flatten the balls into rectangles, divide into 3 strips, and braid. Twist the ends to make them sharp. Sprinkle sesame on the surface. Brush the braids with water and coat them. Place on a baking sheet, cover with a towel, and let rise for 45 minutes.
- Sesame seeds: 50 g
- Water: 350 ml
5
Place the braids in the oven. Spray the oven walls with a spray bottle, reduce the temperature to 220 degrees, and bake for 10-15 minutes.