Spelt Bread Topped With Sesame Seeds

• 500 grams white spelt flour
• 2 tablespoons wholemeal spelt flour
• 1 teaspoon dry yeast
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 350 milliliters warm water
• 1 egg white
• 1 tablespoon sesame seed
• 1 tablespoon black sesame seed

1. Mix white Spelt flour, 1 teaspoon sea salt, sugar and yeast in a large mixing bowl. Make a well in the middle and pour in the water. Mix gently with a wooden spoon and add olive oil. Now use your hands to make a dough. Work on it until smooth, approximately for 5 minutes.
2. Sprinkle wholemeal flour on your working surface and do the same with sea salt. Roll your dough in it and transfer to a clean, again flour dusted bowl and leave to rise for an hour. Kneed gently just a few times before transferring to the refrigerator and leave overnight.
3. Once you are ready, take the dough from the refrigerator and transfer to a baking tin lined with baking paper. Score the top of the dough with a sharp knife and leave for an hour to rest and slightly rise. Brush with lightly mixed egg whites and sprinkle with sesame seeds just before baking. Bake for 45-50 minutes on 180C. Leave to cool before cutting.

wholemeal spelt flour, yeast, salt, sugar, olive oil, milliliters, egg, sesame seed, black sesame seed

Taken from food52.com/recipes/42291-spelt-bread-topped-with-sesame-seeds (may not work)