Cumin Bread with Sesame

Dissolve active dry yeast in warm water with a pinch of honey, whisking gently until foamy.

In a large mixing bowl, combine flour, ground cumin, salt, and mix thoroughly to distribute spices evenly.

Create a well in the flour mixture, add activated yeast mixture, olive oil, and remaining water, mixing until a shaggy dough forms.

Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place dough in oiled bowl, cover with damp cloth, and let rise in warm place until doubled in size.

Punch down dough, shape into a round loaf, place on parchment-lined baking sheet, brush with egg wash, and sprinkle generously with sesame seeds.

Cover shaped loaf and let rise for 30 minutes until puffy but not doubled.

Preheat oven to 425°F and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.

Instead of: All-purpose flour

Use: Bread flour for chewier texture or whole wheat flour for nuttier flavor

Instead of: Ground cumin

Use: Coriander or fennel seeds for different aromatic profiles

Instead of: Sesame seeds

Use: Nigella seeds, poppy seeds, or sunflower seeds

Instead of: Honey

Use: Maple syrup or brown sugar for yeast activation