A few days back, I've made this loaf of Honey Oat Yuzu bread. However due…
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Light and airy black sesame loaf bread, made using the Poolish method. This loaf of soft bread has a nice nutty aroma from the black sesame seeds, and uses slightly lesser yeast compared to the usual loaf bread.
I find that it is usually quite difficult to make homemade bread that is soft and fluffy! Recently, I appreciate getting more artisanal bread on days when I do not have time to make my own at home.
It’s really nice to enjoy the “wheat” flavor from those slices of bread, to which I also realise using lesser yeast in the bread dough will enhance the flavor of the bread itself.
As I research and read more about bread making, I realise bread made using the Poolish method uses slightly lesser commercial yeast, and that made me want to try baking the bread on my own!
How Does This Black Sesame Loaf Bread Taste Like?
On the day that it is baked, this loaf bread is very, very soft and fluffy. It feels like commercial bakery’s bread, without the additives and improvers! The black sesame seeds also add some nice, nutty crunch.
I find that this bread still tend to dry out, like most homemade bread. On the 2nd day, it is a little drier but still quite soft and fluffy. On the 3rd day, it is quite dried out. So I would recommend to finish the bread by the 2nd day. Otherwise, slice and freeze the extras!
Just a note though – this loaf bread is a little on the “crumb-ly” side. You can expect to see crumbs dropping when you are slicing or eating. Be sure to catch the crumbs!
What Ingredients Do I Need To Make This Bread?
- Bread Flour
- Black Sesame Powder & Seeds: Use unsweetened black sesame powder. Don’t miss out on black sesame seeds as they add some nutty crunch to the bread!
- Whole Milk
- Milk Powder: Use full cream milk powder that is for baking use, not the baby’s formula milk powder.
- Caster Sugar
- Instant Yeast: I’m using this brand here.
- Unsalted Butter: I like to use Paysan Breton in my bread as this brand is slightly cheaper than other brands.
Is It Difficult to Make the Poolish Dough?
No! It’s actually quite easy! You just need a spatula to mix the ingredients together. Then, wait for it to ferment at room temperature for about 2h before storing it covered, in the fridge overnight (about 16h to 24h time).
Alternatively, if you do not want to wait another day, you can let it ferment in room temperature for about 6-8h, and then use it straight.
How Can I Make This Black Sesame Loaf Bread?
I am using my bread machine to knead the dough. You can also knead the dough using your stand mixer. Simply add all ingredients (including the Poolish dough) together, except the butter and black sesame seeds. Remember to make 2 holes in the dry ingredients at opposite corners for placing in the instant yeast and salt.
We will only add the slightly softened butter and black sesame seeds when the dough comes together (about 8 – 10 mins of kneading). The dough will then be kneaded till window pane stage before proofing. This loaf of bread requires 2 proofing.