Wednesday, March 7, 2012

Black Sesame Bread Loaf (营养黑芝麻土司)

Using black sesame (paste / powder) to bake a loaf of bread has been a much awaited item on my bake list. I can already imagine how fragrant the nutty sesame aroma the bread will be. However, I just didn't get to it for the longest time. Its either I forgotten to prepare the pre-fermented dough or I have some root vegetables to use up first. But being the bread craze me, I knew I just can't put off any longer...and finally yesterday I got to bake it. Behold, my Black Sesame Bread loaf! And its vegetarian too since no eggs needed, nice!

Baking bread is such a therapeutic thing for me. I totally love the whole process of preparing the dough, shaping and baking it. And after baking so many different loaves of bread, some how I learn to detect whether the dough will yield a good texture....wonder if you have experience that. Some dough can be so elastic and yet it doesn't stick to your hand...you know this is gonna be an excellent texture. And this Black Sesame Loaf is exactly that. It was able to reach a very elastic stage reaching a very thin window panel without tearing.
The bread emit a nice nutty scent after its out from the oven. I opted to use black sesame paste as to black sesame powder but it still turn out great. Best of all, the texture is really good...one of the best that I have come across apart from the 17hr pre-ferment technique. It is so soft and literally melt in the mouth...really.
It's probably quite hard to convince you all with just shades of gray. (-_-)" But hope you can see the nice texture it formed. I am actually looking forward to baking this bread again even though I just did yesterday, lol! I have modified the recipe to suit just my family, a loaf plus a few buns. Feel free to change it proportionally to your own needs.

Pre-fermented dough
250g bread flour
160ml water
3g instant dry yeast
1g salt
  • Knead everything together till it forms a soft pliable dough. No need to be smooth. 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
  • 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.
  • Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
  • 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.
  • 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. I omitted the egg wash to make it pure vegetarian version. Bake in 175C for 30 to 35minutes.
Be sure to find a day which allows you to have ample time to work on this bread. Also try to prepare the pre-fermented dough at least a day before. If you choose to use black sesame powder instead, remember to reduce the bread flour to about 330g (see as per needed). Also note that this dough is quite wet and sticky, it does require a slightly longer time to knead. Be patient, knead well and you will be rewarded.
I made some dried cranberry & cream cheese filled buns and my kids loved them. Much like those sold at you know where...

Hope this healthy and delicious bread will be on your bake list. Let me know how yours turn out. (^o^) Okay, that's all I have for you all today. Thanks again for staying with me. Have a great day! Cheers!

19 comments:

鲸鱼蓝蓝蓝 said...

我一向来是黑芝麻的粉丝,这个你一定要请我吃:)

Ann@Anncoo Journal said...

WOW! Another nice bread from you. Can you be my sifu?

WendyinKK @ Table for 2..... or more said...

Bee,
the other day you told me the ori recipe uses black sesame powder, right?
If I were to use that, then how should it go?

ReeseKitchen said...

Another nice loaf!! Good la you!!!

Honey Bee Sweets said...

Wendy, you didn't read my post huh....heehee...I mentioned that if you are using powder black sesame, reduce the bread flour to 330g. Let me know how it turns out ya.

lena said...

i also wanted to bake a black sesame loaf for sometimes..aiyah i also dont know what am i waiting for and dont know what to bake first..haha! But i'm also like you..like to bake breads..yes, therapeutic!!

爱丝特 said...

Pre-fermented dough这么方便,可以放在freezer长达三个月,真的太喜欢这个idea了
^_^

edith said...

yea... I am KIVing this one! Thanks for sharing.

Happy Homebaker said...

I have kept not just one, but three different black sesame bread loaf recipe ;) I could tell from your photo that your bread loaf is very well done! The crust looks so paper-thin!

Sonia (Nasi Lemak Lover) said...

Hi, I saw the cheap cast iron store but I did not buy any of the cast iron items as they are too heavy and I seldom use them after much thought. Anyway I bought few cheap ramekins instead. Tommorrow I going to a day tour of Great Ocean road..
Coming back home on Monday.
Your bread look so soft and good.
Greeting from Melbourne ..

Honey Bee Sweets said...

Great to hear from u Sonia! Hope you are enjoying your stay in Melbourne so far. Have fun at the Great Ocean Drive my friend!

Honey Bee Sweets said...

Thanks for dropping by HHB! Oh 3! Can't wait to see your black sesame bread post! ^_^

Angie's Recipes said...

So soft and nutritious! It would make a great sandwich for lunch too.

WendyinKK @ Table for 2..... or more said...

kekekek... had been busy that time.

wvfy said...

Hi,
I would like to know if instant yeast i am going to use ,same as instant dry yeast ?
Thanks a lot!

Geo said...

Hi HoneyBee. I tried this recipe...really great, soft n nice texture....besides black sesame, what other type of bread i can make with the earlier pre-made fermented dough of 50g & 100g?

Geo said...

Hi HoneyBee. I tried this recipe...really great, soft n nice texture....besides black sesame, what other type of bread i can make with the earlier pre-made fermented dough of 50g & 100g?

Anonymous said...

hi honey bee,

you mentioned the unused pre-fermented dough can be stored in the freezer. may I know if I should store it before fermentation or after the dough is fermented for 17hours?
also the weight of the divided pre-fermented dough you mentioned for storage is before or after fermentation?

thanks

Rachel

Anonymous said...

hi honey bee,

one more question:

can I confirm the "100g pre-fermented dough" mentioned under "ingredients for black sesame loaf" is the weight of the dough before or after fermentation?

sorry to trouble you.

thanks.

Rachel