Breads (Yeast) - Loaves


July 18, 2017 | Recipe by Bake with Paws
Black Sesame Seeds Bread

I have been seeing a lot of posts of people trying this “5 Thousand Dollars Starter Dough Bread Recipe”. This is a recipe that went viral on Chinese websites. I was curious to try it and my first attempt turned out very satisfactory. The bread is very soft and fluffy and I would readily recommend this as a must try recipe for anyone who loves to bake.

This recipe was adapted from Vivian Pang’s Kitchen. The original recipe is without the sesame. Adding the sesame gives the bread a lovely colour. You may omit the sesame if you do not like the taste.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Black Sesame Seeds Bread 

Yields: 2 Loaves (9×5 inch bread pans)


Sponge dough:
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast (1 ½ teaspoons)
240g water

Main dough:
210g bread flour
90g cake flour
50g black sesame seeds (toasted and blended)
70g caster sugar
1 1/2 teaspoons salt
24g milk powder
2 eggs – Keep about 2 tablespoon for egg wash
54g water
72g unsalted butter, softened

Egg wash – 2 tablespoons of egg white and yolk mix with 1 teaspoon of water


Sponge dough:
  1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until well combine.
  2. Cover the dough and let it to prove for 2-3 hours at room temperature.

Main dough:
  1. Add the rest of ingredients of main dough except butter into proved starter dough. Knead till well combine. Then, add in butter and continue knead until the dough comes together and elastic. It takes around 10 to 15 minutes.
  2. Cover the dough and let it prove for 60 minutes or double in size.
  3. Grease or lined two 9×5 inch bread pans.
  4. Divide the dough into 6 pieces with about 200g each. Shape into rosette. Refer here for the steps on shaping.
  5. Place dough in the bread pans. Three rosette buns on each bread pan. Let it rise for another 60 minutes or until dough is double in size.
  6. Fifteen (15) minutes before baking, preheat oven at 180C.
  7. Brush the dough with egg wash and bake at pre-heated oven on lower rack for 30 minutes.
  8. Remove from the oven and transfer onto a wire rack to cool.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

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.


  1. 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 :)

    1. Hi, yes you can. But, there will be alot of changes in the amount ingredients. I need to develop a new recipe and try first.

      However, you can try to build 300g of levain to replace sponge dough. I am not sure sure it will work.
      You may also use my soft sourdough bread recipe and add in sesame seeds.

  2. Hi can I ask whether I can use milk/whipping cream instead of water for the sponge dough?

    1. Hi, thanks for reading. Yes, should be fine for milk. I am not sure about whipping cream. But, should be ok I think.

      Cheers :)


Post a Comment