This sesame seed coated bread is traditionally made with yellow flour. A blend of white and whole-wheat flour mixed with finely ground cornmeal. In Greece,the bread is commonly known as Daktyla, meaning fingers,because it is broken into fingers of bread to eat.

Ingredients :

• 2 tsp – dry yeast
• 1¼ cups – water
• 2½ cups – all purpose flour
• ²⁄³ cup – whole-wheat flour
• ½ cup – fine cornmeal
• 1 tsp – salt
• 1 tbsp – olive oil
• 1 tbsp – honey
• 1 tbsp – milk,extra to glaze
• sesame seeds – to decorate

Directions :

1. Sprinkle the yeast into ½ cup of the water in a bowl. Let sit for 5 minutes;stir to dissolve. Mix the flours,cornmeal, and salt thoroughly in a large bowl.  Make a well in the center and pour in the dissolved yeast.
2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a dish towel and let sponge until frothy and risen,20 minutes.Add oil,honey,and milk to the sponge.
3. Pour about half of the remaining water into well.Mix in the flour. Stir in the reserved water,as needed,to form a firm,moist dough.
4. Turn the dough out onto a lightly floured work surface. Knead until smooth,shiny,and elastic,about 10 minutes.
5. Put the dough in a clean bowl and cover with dish towel. Let rise until doubled in size,about 1 hour. Punch down,then let rest for 10 minutes.
6. Divide the dough into 6 equal pieces. Shape each piece into an oblong;arrange them in a row,just touching,on a floured baking sheet. Cover with a dish towel and proof until doubled in size,about 1 hour.
7. Brush the top of the loaf with milk and sprinkle with the sesame seeds. Bake in the preheated oven for 45 minutes at 425°.Cool it on the wire rack.