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Parve
Easy
12 Hours
Diets 
Yield: 1 loaf
1/2 tablespoon + 3/4 teaspoon active dry yeast or instant yeast
340 grams (1 and 1/2 cups) lukewarm water
1 tablespoon kosher salt
1 tablespoon honey
250 grams Shibolim White Whole Wheat Flour
200 grams Beleaves High Gluten Flour
55 grams raw sesame seeds (just under 1/2 cup), plus more for topping bread (see note)
water, for brushing
In a large mixing bowl, add the lukewarm water, yeast, and honey. Stir to combine. Let the mixture sit for five minutes or until the yeast activates and is slightly foamy.
Add the white whole wheat flour, bread flour, kosher salt, and sesame seeds.
Mix the dough until smooth and slightly tacky and no raw flour is left. Don’t worry, it doesn’t need to be perfect.
Cover the bowl with plastic wrap, making sure to leave some slack in the middle so the dough can rise upward.
Let the dough rest at room temperature for one and a half hours, then transfer the bowl to the refrigerator.
Let the dough rise in the refrigerator overnight, or about 10 hours. You can leave it up to 20 hours.
When you are ready to bake your bread, place a four-and-a-half-to-five-quart Dutch oven with the lid on in the oven and preheat to 450 degrees Fahrenheit. Let the oven stay at 450 degrees Fahrenheit for one hour.
While the oven is heating, remove the dough from the refrigerator.
Turn the dough out of the bowl and onto a lightly floured work surface.
Using your fingertips, gently stretch the dough out to a rough, flat circle.
To shape the loaf, take the bottom of the circle and fold it to the middle, then fold the right side into the middle, then the left side, and finally the top of the dough into the middle.
Turn the loaf over.
Put your hands around the dough. Using the friction from your work surface, slowly drag the dough along the counter in a circular motion. This will slowly create a round loaf. You want the bread to be taut but not too tight where the dough begins to rip.
Section a piece of parchment paper and crumble it into a tight ball, then flatten it out. You want it to look crinkly.
Place the bread on the parchment paper.
Brush the bread with water and then cover with seeds.
Using a sharp knife, a box cutter blade, or a bread lame, score the bread 1/4-inch slit down the middle in the shape of an S.
Cover the bread and let it rise in a warm place for one to one and a half hours, or until the loaf has doubled in size and wiggles slightly when you shake the parchment paper.
Carefully place the bread with the parchment paper into the Dutch oven, cover tightly with the lid, and bake for 25 minutes. Then remove the lid and bake for another 25 minutes, until the top of the bread is nicely browned and hard to the touch.
Remove the bread from the Dutch oven and place on a cooling rack. Let the bread cool completely before slicing.
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