Lemon & Sesame Bread

2 Tblspn dried yeast
1 cup tepid water
5 cups unbleached flour
0.25 cup honey
0.25 cup tahini
0.5 cup hot water
0.25 cup fresh lemon juice
2 tspn salt
0.5 cup toasted sesame seeds

Mix a drop of honey with the yeast and water and leave for 5 minutes. Add 2 cups of the 5 cups of flour and beat with a whisk until combined. Cover and let rise for 30 to 60 minutes.

Beat together the rest of the ingredients except the remaining flour and sesame seeds, and beat the mix into the risen dough. Keep beating until they are merged.

Knead in the additional flour, a bit at a time, and the sesame seeds. Knead by hand for 15 - 20 minutes or up to 8 minutes with a dough hook.

Rub olive oil over the outside of the dough surface to prevent dryness. Cover the bowl and let it rise for about 1 hour until it has doubled in bulk.

Knead again by hand, lightly for a few minutes to make a smooth, non-sticky dough. Add a little flour, if the dough is too wet.

Cover the dough with a damp cloth and allow to rise for 30 minutes or so until double in bulk. Brush the top of the loaf with butter for a soft crust, or milk for a brown top

Alternatively, brush with beaten egg for a shiny and rich top, or beaten yolk for a richer and darker top, or egg white only for a crisp top.

Tip: water sprayed occasionally during baking gives a crisp, French bread type crust.

A hotter oven gives a thicker crust.

Preheat the oven to 215 degrees, and cook the dough for ten minutes at this temperature. Turn oven down to 200C and bake for a further 20 minutes.