For dough:
1 package dry yeast
1 teaspoon sugar
350 ml warm milk
450 g flour
1 teaspoon salt
1 tablespoon SOLIA AROMA oil for greasing:
1 yolk
2 tbsp milk
Black and white sesame seeds

Mix yeast, sugar and 50 ml milk. Stir for the yeast to dissolve. Cover and let rise for 15 minutes.
Sift flour in a larger dish; add the activated yeast and the remaining milk. Make a smooth dough. Transfer to a clean dish that you first oiled with SOLIA AROMA oil. Also coat the dough in oil. Cover with a damp cloth and let rise for 1 – 1, 5 h at a room temperature until it doubles in size.
Transfer the dough to a dusted surface and press with your palms to squeeze out any air pockets. Divide in 2 parts and shape each part into a ball. Cover with a damp cloth and let rise for 15 minutes. Line a baking tray with baking paper and transfer to the tray the dough balls that have risen in the meantime. Flatten them with your hands into oval shapes.
Lightly beat the ingredients for the top coat (yolk and milk) and brush the loaves with it. Sprinkle white and black sesame seeds on top and cover with a damp cloth. Let rise for 35-40 minutes more in a warm place.
Preheat the oven to 230°C. Put a dish with some water in the bottom of the oven. Bake the bread loaves for about 8-10 minutes or until they turn golden.