Black Sesame Benefits| Black Sesame Bread Recipe

Black sesame is good for nourishing the liver and kidney and improving hair growth and hair color. Besides, black sesame has high nutritional value. It also contains extremely valuable sesamin and melanin. As a result, it is widely used in treating hair loss and grey hair, inhibiting the growth of skin cancer cells from UV rays, lowering blood pressure, helping weight loss, improving fertility, and so on.

Black sesame in bread gives the bread a nice fragrance and is uniquely Asian!

Here are 2 recipes for making black sesame bread! Try them out and be delighted by the taste of your freshly baked black sesame goodness 😉

Black Sesame Bread 1

Ingredients

For the tangzhong:

• 1/3 cup all-purpose flour
• 2/3 cup water
• 1/3 cup milk

For the bread:

• 1/2 cup milk + 1 Tbsp, lukewarm
• 2 tsp active dry yeast
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1 large egg
• 2 to 3 Tbsp black sesame powder
• 1/2 the tangzhong which comes out to 1/2 cup (refrigerate the other half—it’ll keep up to 3 days. Or, halve the tangzhong or double the bread)
• 3 Tbsp butter, softened and cut into pieces
• 1 egg for the egg wash

Method

For the tangzhong:

1. Whisk the ingredients together in a small saucepan and cook at medium-low heat, stirring constantly. After a couple minutes, the mixture will start thickening. When it’s uniformly thickened to about the consistency of pudding, remove the saucepan from the heat and let the tangzhong cool. You can use it right away or keep it in the fridge for up to 3 days.

For the bread:

1. In the bowl of your stand mixer, add the milk, yeast, and a pinch of sugar. After about 10 minutes, the yeast should be bubbly. Add the rest of the ingredients except for the butter, and, using the dough hook, start mixing on medium-high. When the ingredients are reasonably combined, add the butter in pieces until it’s smoothly incorporated. Continue mixing on medium-high for about 20 minutes until the dough is not so sticky that you can’t manage it with your hands. Turn off the mixer, cover the dough with a towel, and let it rise until it’s doubled in size, about 1 hour.

2. On a floured surface, cut the dough into three equal-sized balls. Roll them into long ropes and press the ropes together at one end. Braid the ropes. Once you’ve reached the other end, press the dough together and tuck both ends under the braid. Place the braided dough into a loaf pan so it fits comfortably, then cover and let it rise for another 30 minutes or so.

3. After proofing, brush the top of the dough with an egg wash. Beat the egg and brush.

4. Preheat your oven to 350 degrees F. Put the loaf in the oven and bake for about 20 minutes until it’s golden brown. Let it cool before removing the loaf from the pan.

Black sesame Bread 2

Ingredeients

For the Pre-fermented dough:

• 250g bread flour
• 160ml water
• 3g instant dry yeast
• 1g salt

Method:

1. Knead everything together till it forms a soft pliable dough. No need to be smooth.

2. Divde dough into 50g or100g portions depending on your needs and let chill in fridge up to 12 hours. Alternatively store in freezer up to 3 months.

Ingredients for Black Sesame Bread Loaf(makes one 9x4x5″ plus 3 to 4 buns):

• 100g pre-fermented dough
• 365g bread flour
• 35g black sesame paste
• 210ml water
• 65ml milk
• 6g instant active dry yeast
• 4g salt
• 12g milk powder
• 50g caster sugar
• 32g unsalted butter, room temperature

Method:

1. Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable and pass the window panel consistency.

2. Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.

3. Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.

Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap.

4. Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top.

5. Bake in 175C for 30 to 35minutes.

If you choose to use black sesame powder instead, remember to reduce the bread flour to about 330g. Also note that this dough is quite wet and sticky, it does require a slightly longer time to knead. If you do not have the time to wait for the bread to proof, here is a recipe just for you! Happy baking!

You can also try out our sweet bread recipe that is sure to delight too!