| Ingredients | Amount | Notes |
| Water | 3 Cups | Lukewarm 45 ∘C |
| Wheat Flour | 6 Cups | All Purpose |
| Wheat Bran | 1 Cup | |
| Salt | 1 TBSP | |
| Olive Oil | 3 TBSP | Extra Virgin |
| Seseme Seed | 1 TBSP | Raw mixed with Black seeds |
| Yeast | 1 TBSP | Dry Instant |
| Topping Liquid | 1/2 Cup | See Instructions |
Instructions
1 – Pour 3 cups of lukewarm water in the mixer bowl. Add the yeast. Wait until the yeast is dissolved. The time it takes for the yeast to dissolve depends on the water temperature and the type of yeast being used. The water temperature is critical. If the water is too hot the yeast will be killed and if it is too cold the yeast cannot be activated. You may add a tea spoon of honey or sugar to help the activation
2 – Add 5 cups of flour, 1 cup of wheat bran, Olive oil, and salt.
3 – Use spiral dough hook of the mixer and mix the ingredient at low speed, the step 2 of the speed range. Add the 1 cup remainder of the flour little by little until the dough is formed. The dough is ready when it is homogenous and attaches to the hook forming a dough spiral. Don’t worry if your dough is not exactly the same as the picture shown here. The picture simply gives you the idea of the spiral dough
4 – Separate the bowl from the mixer, let the dough to raise, and becomes double in size. The dough should be in a warm and humid place to raise. The time required for the dough to raise depends on the temperature and humidity and, normally, is 1 to 2 hours. For a quicker raise you may put the dough bowl and a bowl of hot water into the oven when it is off. The hot water provides the humidity and heat to the dough to raise. Or you may just cover the dough and leave it on the counter top to raise
5 – Pour the raised dough on a slightly floured surface divide it to four and continue with hand kneading. Kneading is important part of the bread making process. It expands the protein of the dough and give texture to the bread. For a hand making kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth. Then cover the portions with a kitchen towel and let them to raise for the second time. A half an hour is enough for this stage, just letting the dough to relax
6 – Cut four parchment papers with your oven tray size. Hold one of the dough portions in your hands and change the boll shape to a rough rectangular form. Then lay it down over a parchment paper use a rolling pin or your fingers to roll out the dough evenly to the paper size. Brush the surface of the dough with the topping liquid (see “home slicing bread” instructions) generously and spread the sesame seeds evenly. Then let the dough to raise for the third time for another half of an hour
7 – Preheat the oven to 420 °F, make longitudinal traces on the bread dough with your fingers, and bake them, two at a time, on the middle rack for 18 minutes. The exact baking time depends on the type and age of your oven. At least for the first time, you should keep eye on it. When the top of the bread becomes brown the bread is ready. You may need some adjustments to the temperature and baking time for the next baking.
8 – Remove the breads from the trays, lay them on a rack that allows the air to flow around, and let them to cool at the room temperature.
9 – Cut the bread on a cutting board with a bread knife to your desire size. Keep it in fridge for a quick serve or in the deep freeze for longer periods. The frozen pieces can be toasted for serving
Enjoy It !
Topping Liquid
Topping liquid is a thick flour liquid that bounds the toppings of the bread, such as sesame, to the bread surface. Without topping liquid, the toppings would not attach to the bread surface and would be detached when the bread is baked. There are many ways to make the topping liquid. The following is, probably, the easiest and cheapest way to make it at home
| Ingredient | Amount | Notes |
| Wheat Flour | 1 TBSP | |
| Water | 1 Cup | room temperature |
| Salt | 1/4 TBSP |
Instructions
Pour water in a small pan and add flour and salt mix with a spoon until the flour is completely dissolved. Do not use hot water the flour would not dissolve!
Put the pan on a medium heat and wait until boil. Steer occasionally.
Reduce the heat to low and keep steering 4 to 5 minutes until a homogenous thick liquid is made. Cover the pan and wait to cool to the room temperature and use it for topping
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