Bread in strips with sesame and thyme

Instructions

1. Mix the flour with the salt, add the yeast and thyme.
2. Make a well in the center of the flour and pour in the oil, water, and milk. Knead a smooth, elastic dough that does not stick. Cover the bowl with a towel, let the dough double its volume for an hour at warm place.
3. Transfer the dough to a worksurface sprinkled with a little flour. Knead a few times to get the air out of dough. Clean the work surface from the remaining flour. Divide the dough into 2 equal parts. From each form a wick about 30 cm long. Using a pastry brush, brush the dough wicks with water on all sides. Sprinkle copious amounts of sesame on the work surface and roll the wicks into it on each side.
4. Put the two pieces of dough in a baking tray, covered with baking paper and lightly greased with olive oil. With a dough cutter or with a knife, make deep incisions at intervals of about 2 cm. It is not necessary to separate the pieces completely, the bread should keep its shape. Cover the tray with a towel and leave at warm place until the dough rises again. It takes about 30 minutes.
5. Put the tray in a preheated oven to 180°C without a fan for 35-40 minutes. The crust should acquire a beautiful golden-brown color. Remove the bread from the oven and leave to cool on a metal tray.
6. From the remaining bread you can make rusks. Break the bread along the preliminary incisions. Line the pieces in a baking tray lined with baking paper. Dry the rusks in a weak, preheated oven (130°С, fan) for 1 hour. After 30 minutes, turn the pieces on the other side.

• Servings : 10
• Ready in : 180 Minutes
• Course : Main courses
• Recipe Type : beef, Breads, Finger foods, recipes for spring, recipes for summer, recipes for winter
• Ingredient : All-purpose flour, Caw-milk, Olive oil, Salt, Sesame, Sugar, Thyme