Sesame Bread – Week 15

Sesame seeds are one of the worlds healthiest foods. They add a nutty, delicate crunch to lots of Asian dishes. These rolls are beautifully soft and rich in essential minerals. So easy to make too.

Sesame seeds are thought to be one of the oldest condiments known. They are valued for their oil which is resistant to rancidity.

“Open sesame”—that famous phrase from Arabian Nights—reflects the way the sesame seed pod bursts open when it reaches maturity.

Here is my sesame bread. Unlike the burger bun which is topped with sesame seeds, this bread uses sesame oil in the mixture which gives it a deep underlying sesame taste.



350g strong white bread flour

½ tsp sugar

¾ tsp salt

¾ tsp fast action dried yeast

1 Tablespoon toasted sesame oil

225ml (8 fl oz) hand-hot water

For the topping

1 tsp salt dissolved in 1 tablespoon boiling water, cooled

1 tablespoon sesame seeds

  1. Place the flour and butter in a large mixing bowl and rub in the butter. Stir in the sugar, salt and yeast. Make a well in the centre and add the sesame oil and water mixing to a soft dough.
  2. Turn out onto an un-floured surface and knead for 8 – 10 minutes. The dough will be very soft and pliable – add a little flour if you need to but not too much! Cover and leave in a warm place until your dough has doubled in size.
  3. Grease a large flat baking sheet.
  4. Without kneading the dough, cut into nine equal pieces. Form into round balls and place these on the sheet so that they touch.
  5. They will join up when proved to form an irregular shape. Cover and prove in a warm place until doubled in size.
  6. Preheat the oven to Gas mark 7/ 220° C/ 425 °F.
  7. Brush the loaf with the salt water and sprinkle liberally with sesame seeds.
  8. Bake for 15/ 20 minutes until golden.
  9. Remove from the tray and cool on a wire rack.

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