Black Sesame Loaf is a delicious bread; when you bite into a slice of it you will bite into the fragrant black sesame crunch. It is soft and fluffy. You can eat it on its own or with a layer of your favourite spread.
Ingredients:
- 250 g wholemeal flour
- 85 g bread flour
- 20 g toasted black sesame seeds (can add more) plus additional for sprinkling on top of dough
- 20 g brown sugar
- 6 g sea salt or table salt
- 7 g yeast
- 200 g warm whole milk
- 1 egg, grade A, lightly beaten
- 30 g butter
Method:
- Grease a loaf pan 8 inch x 4 inch x 4 inch. I like to line my pan with parchment paper as well. Set aside.
- Put the flours, sesame seed, sugar, yeast and salt into the mixing bowl.
- Pour the warm milk into the bowl leaving about 20 g. Start the mixer. If the dough is too dry, add in the balance 20 g.
- Break the egg into a small bowl (to prevent spoilt one from going into the mixing bowl). Lightly beat the egg and then add it to the mixing bowl.
- Kneading the ingredients into a smooth dough. This will take about 20 minutes or slightly more by machine. (It does not matter if you do not have a machine. You may do it manually. I mix with mixer and knead my dough manually.)
- When the dough has formed into a ball, add the butter.
- Grease a bowl with oil.
- Transfer the dough to the greased bowl. Cover the bowl with a cling wrap.
- Leave the dough to proof until it doubles in size.
- Once it has doubled in size, remove the dough from the bowl onto a slightly floured table-top.
- Knead it manually for about 5 minutes.
- Then form it into a ball. Roll the dough ball out into a rectangle, the width of the dough to correspond with the length of the pan.
- Roll up the dough tightly and place it into the baking pan.
- Cover the loaf pan with a wet towel.
- Proof the dough until it doubles in size.
- Pre-heat oven to 175 degree Celsius.
- Once the dough has doubled in size, wet the top of the dough gently with some water. Sprinkle the sesame seeds on it.
- Bake the dough in the oven for about 30 minutes.
- Once the bread is baked, remove the pan from the oven.
- Remove the bread immediately from the pan and let it cool down on a metal rack.
- Slice the loaf only when it has completely cool down.
