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I know a visit to the round-the-corner bakery would have saved time and fuss, but the scent of warm bread filling the whole house is worth the effort.

  • 800 gr all-purpose flour
  • 50 gr fresh yeast
  • 2 Tbsp caster sugar
  • 1 egg
  • 1 Tbsp salt
  • 1/2 cup e.v.o. oil
  • 300 cc lukewarm water
  • 1/4 tsp fennel seeds
  • 1/4 tsp sesame seeds
  • 1/4 tsp pumpkin seeds
  • 1/4 tsp caraway seeds

In the microwave heat the water for 15 seconds, on full blast. In a bowl dissolve the yeast in the water, add the sugar and mix lightly. Wait until a little froth appears on the water, toss the flour, add the oil  and mix until all the water is incorporated. Add the salt, knead the dough until smooth (or, like me, use the Kitchen Aid), form a ball and set aside (leave the ball levitate for  6-10 hours, overnight better) covered with a wet tea-towel.

Set the oven to 400’F (200’C), line a baking sheet with parchment paper. Beat the egg and set aside. Form a tennis-ball size panini, criss-crossing the top with a knife. Brush each panini with the egg wash and sprinkle some of the above seeds. Add a ovenproof bowl of water (it will add moisture to the baking process) in the oven and bake for 40 minutes.

Cool on a cooling rack and serve