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Ingredients
  • 300 grams  (~2 cups) durum whole grain flour (not semolina for pasta)
  • 120 grams (~1 cup) white bread flour
  • 1 ½ tsp salt
  • ¼ tsp instant yeast *
  • 1 ½ cup purified water
  • 1 Tbsp barley malt syrup
  • 1 Tbsp EV olive oil
  • ¼ cup sesame seeds
  •  
  • note: For the sourdough version I simply substitute ¼ cup of starter for the ¼ tsp instant yeast.
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