Black Honey Bread by Simon Gault

Directions

1. In 100ml of the warm water, mix the honey and yeast. Stir and let sit for 10 minutes till frothy, so the yeast activates.

2. In a large bowl mix the flour, salt and dukkha together.

3. Slowly add the activated yeast and remaining 200ml of warm water. Mix until the dough comes together.

4. Turn the dough onto a floured surface and knead with the heel of your hand in a rhythmic rocking motion for 8 mins till the dough is bouncy and smooth.

5. Put the dough in a greased bowl, or a bread pan lined with cooking paper, cover it, and let it rise in a warm draft-free environment for an hour.

6. Score the surface of the dough and brush with the beaten egg.

7. Sprinkle with your favourite seasoned salt flakes. We can recommend a light sprinkling of Black Garlic Sea Salt.

8. Bake for 35-40 mins at 205C till golden brown.

9. Remove from the pan and let it cool on a wire rack.

10. Best served warm. Enjoy!