1.02.2010

Nori-Sesame Bread

Nori-Sesame Bread

Looking back at 2009, one of the (surprisingly few) recipes I tried but didn't like was the Wakame Bread. (But don't let that stop you from making that bread yourself. Natashya of Living in the Kitchen with Puppies was quite enthusiastic, when she baked it.) To give the recipe a new twist, I left out the wakame and added some of this

Toasted Nori

sesame-toasted nori and some sesame seeds. (The package pictured above contains about 10 nori sheets approximately the size of playing cards. I only call this nori because the importing company labeled it (in German) as "seaweed (nori)". Actually it's produced in Korea. Anyone reading hangeul, feel free to leave a comment on what it's called in Korean.)
The final bread had a nice, subtle taste of the sea interspersed with some crunch from the sesame seeds. It was good to eat on its own (always a sign of good bread ;) ) or with just some mustard.

I'm sending this to Susan's YeastSpotting.

Nori-Sesame Bread


Source: based on Wakame Bread from Dough by Richard Bertinet

Ingredients:

250 g wheat flour (type 550)
250 g wholemeal wheat flour
10 g fresh yeast
10 g salt
340 g water
2 sachets (2.7 g each) roasted, sesame-flavoured nori *
2 Tbsp sesame seeds **

* Maybe use 3 sachets.
** Maybe use 3 Tbsp in the dough, plus 1 Tbsp for sprinkling.

Method:

Preheat oven to 250 °C. Crumble up the sheets of nori in confetti-sized pieces. Mix the two flours and crumble in the yeast. Add the salt and water, knead till the dough comes together. Add the nori and sesame and knead briefly until they are evenly distributed. Pat the dough into a ball, place into a lightly floured bowl, cover and leave for about 1 hour.

Transfer dough to your work surface, deflate and again form a ball. Return dough to bowl for another 45 minutes.

Transfer dough to your work surface and form a loaf. Place loaf on a heavily floured kitchen towel, seam-side up, and let rise for 1 hour.

Turn the loaf onto a baking paddle (seam-side down). Using a sharp knife, cut the loaf alternatingly three times diagonally from the middle to the left and three times from the middle to the right, forming a leaf-like pattern. Sprinkle the oven with water and place loaf on a hot baking stone or baking tray.Bake for 45 minutes until nicely brown. The bread should sound hollow, when knocked on from below. Transfer to a wire rack to cool.

4 comments:

Joanne said...

Sesame can really do wonders for a recipe. I just love its toasty warm flavor. Looks like great bread!

coffeegrounded said...

I've learned something today. Thank you! Now I need to visit the Asian market. :)
Thanks for sharing this wonderful surprise.

MyKitchenInHalfCups said...

So it wasn't the bread but a flavor you weren't high on with the Wakame Bread. I always have to smile at myself when I see somebody baking/cooking something out of a cookbook I have and thought I knew backwards and forwards. Very much like the crumb in this photo.

Lynne said...

Here via a friend pondering the idea of sesame-nori foccaccia on their Facebook status.

It looks like technically, you got "kim" instead of "nori," based on the Korean packaging. Kim is saltier than nori, and usually roasted in sesame oil, which nori isn't.

(Yes, I'll be telling said friend if he wants a good sesame flavor, to look for kim ;) )