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.
- 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
- 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.
- 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.
- 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.
- Turn the dough out onto a lightly floured work surface. Knead until smooth,shiny,and elastic,about 10 minutes.
- 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.
- 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.
- 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.