Miso Sesame Bread With Soft Crumb and Aromatic Crust

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 260 g warm water (38°C / 100°F)
• 60 g whole milk, warm (38°C / 100°F)
• 60 g white miso (shiro miso)
• 15 g honey
• 7 g instant yeast
• 400 g bread flour
• 50 g whole wheat flour
• 30 g unsalted butter, softened
• 10 g toasted sesame oil
• 4 g fine salt
• 40 g toasted sesame seeds
• 1 large egg + 15 g water (egg wash)
• 15 g sesame seeds for topping (mix of white/black if you like)

Do This

• 1. Toast sesame seeds in a dry skillet 3–4 minutes; cool.
• 2. Whisk warm water, warm milk, miso, honey, and yeast until smooth.
• 3. Mix in flours, butter, sesame oil, salt, and 40 g toasted sesame seeds; knead 8 minutes.
• 4. Rise covered in a warm spot for 90 minutes, until doubled.
• 5. Shape into a log, place in a greased 9 x 5 in loaf pan, and proof 45 minutes.
• 6. Brush with egg wash, top with sesame seeds; bake at 200°C / 400°F for 35 minutes (to 93°C / 200°F internal).
• 7. Cool completely (at least 60 minutes) before slicing for the softest crumb.

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Why You’ll Love This Recipe

• Deep umami flavor: White miso adds savory richness without making the bread heavy.
• Soft, sliceable crumb: Perfect for toast, sandwiches, or dunking into soups.
• Aromatic crust: Sesame seeds toast as it bakes, making your kitchen smell incredible.
• Unique but approachable: Familiar loaf-bread method with a simple, standout twist.

Grocery List

• Produce: None required
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: White miso (shiro miso), bread flour, whole wheat flour, instant yeast, honey, fine salt, toasted sesame oil, sesame seeds (white and/or black)

Full Ingredients

Dough

• 260 g warm water (38°C / 100°F)
• 60 g whole milk, warm (38°C / 100°F)
• 60 g white miso (shiro miso)
• 15 g honey
• 7 g instant yeast
• 400 g bread flour
• 50 g whole wheat flour
• 30 g unsalted butter, softened
• 10 g toasted sesame oil
• 4 g fine salt
• 40 g sesame seeds, toasted and cooled

Pan, Wash, and Topping

• 7 g unsalted butter (for greasing the pan)
• 1 large egg (about 50 g, without shell)
• 15 g water (1 tablespoon) for egg wash
• 15 g sesame seeds for topping (white, black, or a mix)

Step-by-Step Instructions

Step 1: Toast the sesame seeds

Add 55 g sesame seeds (you’ll use 40 g in the dough and 15 g on top) to a dry skillet over medium heat. Toast for 3 minutes, stirring often, until fragrant and lightly golden. Immediately transfer to a plate to cool for 5 minutes so they don’t continue browning in the hot pan.

Step 2: Dissolve the miso for even flavor

In a large mixing bowl, whisk together 260 g warm water, 60 g warm milk, 60 g white miso, and 15 g honey until the miso is fully dissolved and the mixture looks smooth (no large lumps). Whisk in 7 g instant yeast.

Tip: Dissolving miso first prevents salty “pockets” and helps the dough ferment evenly.

Step 3: Mix the dough

Add 400 g bread flour and 50 g whole wheat flour to the bowl. Sprinkle in 4 g fine salt. Add 30 g softened butter and 10 g toasted sesame oil. Mix until a shaggy dough forms and no dry flour remains, about 2 minutes.

Let the dough rest, covered, for 10 minutes to hydrate (this makes kneading easier and improves the crumb).

Step 4: Knead, then add sesame

Knead the dough by hand on a lightly floured surface (or in a stand mixer with a dough hook on medium-low) for 8 minutes, until it becomes smooth and elastic.

Flatten the dough slightly and sprinkle on 40 g toasted sesame seeds. Knead for 1 minute more, just until the seeds are evenly distributed.

Step 5: First rise (bulk ferment)

Place the dough in a lightly greased bowl, cover, and let rise at 24°C / 75°F for 90 minutes, until doubled in size.

If your kitchen is cooler, place the bowl in a turned-off oven with the light on to maintain a cozy, steady temperature.

Step 6: Shape and proof in the loaf pan

Grease a 9 x 5 inch (23 x 13 cm) loaf pan with 7 g butter.

Turn the dough out onto a clean surface and gently press it into a rectangle about 20 x 25 cm. Roll it up tightly from the short end into a log, pinch the seam closed, and place seam-side down in the pan.

Cover and proof at 24°C / 75°F for 45 minutes. The dough should crest about 2 cm above the rim of the pan.

Step 7: Bake for a glossy sesame crust

Preheat the oven to 200°C / 400°F (center rack) for 20 minutes.

Whisk 1 egg with 15 g water. Brush the top of the loaf evenly with egg wash, then sprinkle with the remaining 15 g sesame seeds.

Bake for 35 minutes, until deeply golden and the internal temperature in the center reads 93°C / 200°F. If the top browns too quickly, loosely tent with foil for the final 10 minutes of baking.

Remove from the pan after 5 minutes and cool on a rack for 60 minutes before slicing (this finishes the crumb set and keeps the loaf soft).

Pro Tips

• Weigh the miso and flour: Small differences matter in bread; a kitchen scale gives you consistent texture.
• Use white miso (shiro miso): It’s milder and slightly sweet, so it boosts umami without overpowering the loaf.
• Toast seeds first: Untoasted sesame can taste flat; toasting gives a nutty aroma and a bolder crust.
• Check doneness by temperature: Pulling the loaf at 93°C / 200°F prevents a gummy center.
• Let it cool fully: Slicing early compresses the crumb and can make it seem “underbaked” even when it’s not.

Variations

• Scallion miso sesame loaf: Add 60 g thinly sliced scallions during the last minute of kneading for a savory, oniony twist.
• Black sesame crust: Use 15 g black sesame seeds on top for a dramatic look and slightly earthier flavor.
• Spicy umami version: Add 6 g gochugaru (Korean chili flakes) to the dry ingredients for gentle heat.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen at 175°C / 350°F for 8 minutes (or use a toaster). To make ahead, you can shape the loaf, place it in the pan, cover tightly, and refrigerate for 12 hours; bake straight from the fridge, adding 5 minutes to the bake time.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 190 calories, 6 g protein, 33 g carbs, 4 g fat, 2 g fiber, 3 g sugar, 360 mg sodium.