Last Updated on May 10, 2025

By Bake with Paws

Soft black sesame bread loaf sliced open to reveal fluffy crumb.

Black Sesame Seeds Bread — Soft, Fluffy & Fragrant

If you love soft, melt-in-your-mouth bread with a nutty twist, this Black Sesame Seeds Bread will win you over! Inspired by the popular 5 Thousand Dollar Bread, this loaf is incredibly soft, fluffy, and flavorful.

I’ve updated this recipe using the Old Dough Method, which enhances the texture and gives the bread a longer shelf life — so it stays fresh and pillowy for days.

Baked as a small loaf or shaped as rolls, it’s perfect for breakfast, snacking, or even gifting.

What Makes This Bread Special?

Soft, cottony crumb that stays fresh longer
Nutty aroma and subtle crunch from black sesame seeds
Beautiful contrast of black and golden crust
Old Dough Method adds flavor, softness, and improves shelf life
Simple pantry-friendly ingredients

What Is Old Dough?

Old dough (sometimes called “pâte fermentée” or “pre-fermented dough”) is a portion of dough saved from a previous batch of bread and added into a new dough mixture.

It works like a natural dough enhancer, improving both the flavor and texture of your bread.

When you use old dough, you get:

✅ Better flavor – deeper, more developed aroma and taste
✅ Improved softness – the bread stays soft and tender
✅ Longer shelf life – it stays fresh for more days
✅ Stronger dough – better gluten structure, rise, and oven spring

In this recipe, the old dough adds an extra layer of complexity and keeps the Black Sesame Seeds Bread soft and pillowy even after a day or two — just like bakery-quality bread!

How To Make Black Sesame Bread/Loaf

Ingredients You'll Need (Yields: 1 Loaf)

Old Dough:

165g bread flour (I used Japan High Gluten Flour)

110g water

1/4 round tsp (1.5g) instant dry yeast

1/4 round tsp (2g) sugar

Main Dough:

165g bread flour (I used Japan High Gluten Flour)

45g black sesame seed (toasted and blended till become a paste)

All the old dough

20g - 40g sugar (I used 20g)

1/4 round tsp (1.8g) instant dry yeast

1 tsp (5g) salt

45g egg, whisked (from 1 egg)

70g milk (reserve 10g and add in later if needed) I used 70g *

40g butter, room temperature

Egg Wash:

1 egg + 1 Tbsp water

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

The total amount of water is very much depend on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Step-by-Step Guide

Old Dough

Dissolve instant yeast, sugar and water in a bowl. Add in flours and mix with hand until well combined. You may also use stand mixer. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C - 29C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Main Dough:

Put all ingredients (except butter) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together and elastic. Add in butter and continue knead for about 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Round up the dough and put back in the same bowl. Cover with lid and let the dough rise in a warm place for 45 to 60 minutes or until double in size.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured or oiled surface then divide into 3 equal portions (around 219g per portion)
Preshape the dough into rough ball. Rest for 5 minutes.
Flatten with rolling pin.
Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the prepared loaf pan.

2nd Proofing:

Let it rise at warm place (my room temperature around 28C) for another 45 - 60 minutes, or until the dough reaches about 1 cm below the rim of the pan.

To bake:

Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
Brush with egg wash.
Bake in a preheated oven for about 30 minutes, or until golden brown. If it is browning too quickly, cover the top loosely with aluminium foil.
Remove bread from oven then remove the bread from the pan. Let it cool on rack completely before slicing.

Old Dough

Main Dough

Helpful Tips for Success

Gluten Development

Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

🛠 Troubleshooting

❗ Dense crumb? → Not kneaded enough or under-proofed
❗ Dry texture? → Overbaked or too little fat
❗ Flat top? → Over-proofed before baking
❗ Bitter taste? → Over-toasted sesame seeds

🙋‍♀️ FAQs

1. Can I use white sesame seeds?
Yes! Toast them lightly for best flavor.

2. Can I skip the old dough?
Yes, but the texture and shelf life will be slightly less soft.

3. Can I freeze this bread?
Absolutely — wrap tightly and freeze for up to 1 month.

4. Can I shape it into rolls?
Yes, divide the dough into even portions and bake as rolls.

🍽 Serving Ideas

Toasted with butter or jam
With kaya or sweet spreads
As a sandwich loaf
Alongside coffee or tea

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Have You Tried This Recipe?

If you bake this Pumpkin Loaf, I’d love to hear how it turned out! Leave a comment below or tag @Bakewithpaws on Instagram so I can see your beautiful loaf. Happy baking!

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Comments

Anonymous8 June 2020 at 23:58
Hello. Just wondering if I can use sourdough starter to replace the 6g of instant yeast for the sponge dough? If so, how much starter do I use? Thanks :)
Unknown11 September 2021 at 08:10
Hi can I ask whether I can use milk/whipping cream instead of water for the sponge dough?
Learning to bake22 August 2022 at 21:29
Where do l refer for shaping? Thanks.
Anonymous16 September 2023 at 10:24
May I use premade black sesame powder? And the adjust hydration? Thank you!
Anonymous21 December 2023 at 19:32
Hi, can I use oatmilk instead of dairy milk?

BAKE WITH PAWS

Black Sesame Seeds Bread – Soft, Fluffy & Fragrant with Old Dough Method