Always check the labels of the products you use.
Method
- 1
Knead. Mix the flours, yeast, sugar and salt, add the water and oil and knead 10 min until smooth and springy.
- 2
Rise. Cover and leave in a warm place about 1 h until doubled.
- 3
Shape. Divide into 6, roll each into a 50 cm rope, fold in half and twist, then join the ends into a ring and pinch well.
- 4
Coat. Stir the molasses and water in one dish and put the sesame in the other; dip each ring in the molasses mix, let it drip, then press all over in sesame.
- 5
Prove. Set on the lined trays, stretch each ring to about 15 cm across and rest 15 min. Heat the oven to 220 °C (200 °C fan).
- 6
Bake. Bake 15-18 min until deep brown and crisp; cool on a rack.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Free sugars
15 g per serving
30 % of the 50 g daily maximum · 60 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- 2 shallow dishes
- 2 baking trays
- baking paper
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 542 kcal |
| Protein | 15.1 g |
| Carbohydrate | 81.7 g |
| of which sugars | 15.4 g |
| of which free sugars | 15 g |
| Fat | 18.5 g |
| of which saturates | 2.6 g |
| Fibre | 6.6 g |
| Salt | 1.25 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
