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A Fresh Start with a Good Old Recipe

Being away breaks routines. I’ve been off blogging – and baking, for a few months, to visit my home country and spend time with family and friends. Not that I can’t bake in Norway, or write for that matter – but once time, place, environment and daily business change completely, even the most convenient routine tends to drop out. I believe the only routine I kept going was brushing my teeth …

We’re back in Florida now, the need for homemade bread is appearing again as our daily life is settling in. I found a recipe for one of the very first bread I tried to make when I started baking a few years ago. It is fairly easy to make, easier than it looks, because it can look pretty impressive. And it is tasty. It does not carry the health benefits I like to promote in the bread I normally make. But it serves as a beautiful supplement to a dinner or lunch – great with salads and soups and stews, whenever you need a bread to complete the meal.

Or if you simply need to impress yourself, or anyone else, without having to knock yourself out for it, here’s a few steps to follow. Chances are it will make you feel good about yourself.

Mediterranean sesame bread

Mediterranean sesame bread


Mediterranean Sesame Bread

25g or 1 1/4 tsp yeast
2 1/2 or 1 cup skimmed milk or water
1 egg
2 tbsp olive oil
1 tsp sugar
1 tsp salt
7-8 dl or around 3 cups white bread flour (wheat)
egg for brushing, sesame seeds for decor

  1. Prepare the yeast, heat the liquid to approximately body temperature (37C, 104 F)
  2. Mix yeast with liquid, egg, oil, salt and sugar.
  3. Add the flour gradually until the dough lets go of the bowl, knead until smooth and easy to work with.
  4. Cover bowl with a cloth or plastic and let it rise for 1-2 hours.
  5. Knead the dough until smooth again (on a table top) and add more flour as necessary.
  6. Split the dough in two halves, leaving one part twice as big as the other.

    Split dough, one large and one small part.

    Split dough, one large and one small part.

  7. Split the large part into three pieces, roll each piece into a long string and braid them together. Place the braid on a pre greased baking tray.
    Split one part into three new parts.

    Split one part into three new parts.

    Make three long strings.

    Make three long strings.

    Braid, by continuosly adding the bottom string to the middle

    Braid, by continuosly adding the bottom string to the middle

    Place large braid on a baking tray.

    Place large braid on a baking tray.

  8. Repeat with the smaller part of the dough, split into three pieces and braid a second braid.
  9. Place the small braid on top of the large braid and press it gently down to make it stick.

    Place the second braid on top and press gently down

    Place the second braid on top and press gently down

  10. After rise for about 35-45 minutes, covered with a kitchen cloth.
  11. Brush with egg and sprinkle sesame seeds on top for decoration before baking in a preheated oven at 375 F (original recipe says 200 C), for about 30-40 minutes. Cool on a rack and serve while it is still warm if you like.


Bon appétit with whatever you want to serve on a warm summer day … And don’t forget the bread. We had tzatziki and light tapas with this bread, by the way. Was very satisfying. Forgot to take pictures of that.


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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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