INGREDIENTS

INSTRUCTIONS

Black sesame seeds may be available at health food stores or Japanese
markets.  In a bowl, dissolve  the yeast in the water.  Allow to proof
for three  minutes.  Stir the sponge into the water, breaking the
sponge up using your  hands or  a spoon.  Add 3 1/2 cups of the durum
flour, cornmeal, 2 tablespoons of sesame  seeds, and the salt and mix,
scraping and folding until the dough  gathers into a single mass.  Turn
the dough out onto a lightly  floured surface, and knead the dough
until smooth and elastic,  gradually adding as much of the 1/3 cup of
durum aas needed (but as  little as you can get away with).  Shape into
a ball and place the dough in a lightly oiled bowl, cover  with plastic
wrap and refrigerate overnight.  After removing the dough from the
refrigerator, allow to sit for two  hours  in a draft-free location.
Sprinkle a baking sheet, without sides, generously with cornmeal.
Flour a  worksurface.  Halve the dough and flatten each half gently
into a  10x12 inch rectangle.  Roll each rectangle tightly along a 10
inch  side, making two 12 inch cylinders.  Roll from the center towards
the  edge to make 20 inch ropes.  Coil the rope from one end, pulling
up  the center knot. Place the coils on the baking sheet.  Mist the
loaves lightly using a plant sprayer.  Spoon a tablespoon of  the seeds
along each of the coils.  Cover with plastic wrap and allow  to double
in a draft-free location.  This should take 1 to 2 hours.  Preheat the
oven for at least thirty minutes along with a baking  stone or tiles on
the middle rack to 425.   Place a baking pan with  decent sides on  the
bottom shelf.  Boil two cups of water.  Pour the boiling water  into
the baking pan.   With a quick jerk, slide the loaves off the  sheet
and onto the stone.  Bake for 25 minutes until the loaves are hollow
sounding when tapped  on the bottom.  When done, cool on a rack.  Note:
Durum wheat is the hardest variety of wheat and makes a very
high-gluten flour.  Durum is made from the same wheat as semolina,  but
is finely ground and is superior for making bread.  It can be  found in
health  food stores, specialty food markets, and some Italian markets.
From:  Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : Amy
Scherber, Food&Wine 2/93

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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 7536.3mg
Potassium: 154.9mg
Carbohydrates: 32.9g
Fiber: 4g
Sugar: <1g
Protein: 4.9g