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Finished Black Sesame Sourdough Sandwich Loaf

Black Sesame Sourdough Sandwich Loaf

A soft sourdough sandwich loaf swirled through with black sesame paste and seeds, nutty, faintly sweet, and striking when sliced.
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Prep Time 35 minutes
Cook Time 38 minutes
Rise Time 6 hours 45 minutes
Total Time 7 hours 58 minutes
Servings: 12 slices
Course: Bread, Breakfast
Cuisine: American, Japanese
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (about 4 cups) bread flour
  • 180 g (about ¾ cup) whole milk, lukewarm
  • 100 g (about ½ cup) active sourdough starter
  • 70 g (about ¼ cup) black sesame paste
  • 35 g (about 3 tablespoons) granulated sugar
  • 9 g (1½ teaspoons) fine salt
  • 45 g (3 tablespoons) unsalted butter, softened
  • 15 g (1½ tablespoons) black sesame seeds, for the dough
  • 50 g (1 large) egg, beaten with a splash of water, for the wash
  • 10 g (1 tablespoon) black sesame seeds, for topping

Equipment

  • Kitchen scale
  • Stand mixer or large mixing bowl
  • Instant-read thermometer
  • 9x5-inch loaf pan
  • Plastic wrap or a clean kitchen towel
  • Pastry brush
  • Wire rack

Method
 

  1. Warm the milk until just lukewarm, then whisk in the black sesame paste until smooth and evenly colored.
  2. In a large bowl, whisk the starter and sugar into the sesame milk until the starter is fully dissolved. Add the flour and salt and mix to a shaggy dough. Cover and rest for 20 minutes.
  3. Add the softened butter and knead for 10 to 12 minutes until smooth and elastic, then knead in the sesame seeds.
  4. Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, until nearly doubled.
  5. Deflate the dough gently, shape it into a tight log, and place it seam-side down in a greased 9x5-inch loaf pan.
  6. Cover loosely and proof for 1.5 to 2 hours, until the dough domes about 1 inch over the rim of the pan.
  7. Brush with egg wash, scatter the remaining sesame seeds on top, and bake at 350°F (175°C) for 35 to 40 minutes, until deep golden and 190°F (88°C) inside.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

Notes

Black sesame paste is not the same jar as tahini, even though they sit near each other at the store. Tahini is made from hulled white sesame and tastes milder. Black sesame paste is roasted and stronger, closer to toasted cocoa than to a plain sesame flavor.
In my experience the dough looks almost too dark to be appetizing right up until it is sliced, and then the contrast between the dark crumb and a pale swipe of butter makes the case for itself.