Tahini Honey Yeast Bread with Nutty Sesame Flavor

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (9 x 5 inch), about 12 slices
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 2 hours 55 minutes (includes rising and cooling)

Quick Ingredients

• Bread flour: 360 g (3 cups), plus extra for dusting
• Instant yeast: 7 g (2 1/4 tsp)
• Fine salt: 6 g (1 tsp)
• Whole milk, warmed to 105–110°F (40–43°C): 240 g (1 cup)
• Honey: 60 g (3 Tbsp)
• Tahini (well-stirred): 60 g (1/4 cup)
• Unsalted butter, melted and cooled slightly: 43 g (3 Tbsp)
• Large egg: 1
• Swirl filling: tahini 45 g (3 Tbsp) + honey 30 g (1 1/2 Tbsp) + pinch of salt (optional: 1/2 tsp ground cinnamon)
• Egg wash: 1 egg + 1 Tbsp milk
• Sesame seeds: 1 Tbsp

Do This

• 1. Mix flour, yeast, and salt; add warm milk, honey, tahini, melted butter, and egg; knead 8–10 minutes.
• 2. Rise covered until doubled, 60–75 minutes at warm room temp.
• 3. Stir swirl filling; roll dough to a 9 x 14 inch rectangle, spread filling, roll into a log.
• 4. Place in greased 9 x 5 inch pan; rise until 1 inch above rim, 35–55 minutes.
• 5. Brush with egg wash, sprinkle sesame seeds; bake at 350°F (175°C) for 35–40 minutes (190°F internal).
• 6. Cool 10 minutes in pan, then 45–60 minutes on a rack before slicing.

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Why You’ll Love This Recipe

• Soft and tender crumb: Tahini, honey, butter, and egg make this loaf rich without being heavy.
• Nutty depth + gentle sweetness: Sesame tahini tastes toasty and complex next to floral honey.
• Beautiful swirl: A thin ribbon of tahini-honey runs through each slice (and it’s easier than it looks).
• Versatile: Toast it for breakfast, use it for sandwiches, or serve with soup and salad.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter
• Pantry: Bread flour, instant yeast, fine salt, honey, tahini, sesame seeds, ground cinnamon (optional)

Full Ingredients

For the dough

• Bread flour: 360 g (3 cups), plus more for dusting
• Instant yeast: 7 g (2 1/4 tsp)
• Fine salt: 6 g (1 tsp)
• Whole milk: 240 g (1 cup), warmed to 105–110°F (40–43°C)
• Honey: 60 g (3 Tbsp)
• Tahini (well-stirred): 60 g (1/4 cup)
• Unsalted butter: 43 g (3 Tbsp), melted and cooled slightly
• Large egg: 1

For the tahini-honey swirl

• Tahini (well-stirred): 45 g (3 Tbsp)
• Honey: 30 g (1 1/2 Tbsp)
• Fine salt: 1 pinch (optional, but it helps the flavor pop)
• Ground cinnamon: 1/2 tsp (optional)

For the pan and topping

• Unsalted butter or neutral oil: 1 tsp, for greasing the pan
• Egg wash: 1 large egg + 15 g (1 Tbsp) milk, beaten
• Sesame seeds: 1 Tbsp (white, black, or a mix)

Step-by-Step Instructions

Step 1: Warm the milk and prep your pan

Warm the milk to 105–110°F (40–43°C). It should feel warm but not hot. If it’s hotter than 120°F (49°C), let it cool for a few minutes so it won’t weaken the yeast.

Grease a 9 x 5 inch loaf pan with butter or neutral oil and set aside.

Step 2: Mix the dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour, instant yeast, and salt.

Add the warm milk, honey, tahini, melted butter, and egg. Mix until a shaggy dough forms and no dry flour remains. If you’re mixing by hand, a sturdy spoon or dough whisk works well.

Step 3: Knead until smooth and elastic

Knead the dough until it becomes smooth, elastic, and slightly tacky (not sticky):

• Stand mixer: Knead with the dough hook on medium-low speed for 8 minutes.
• By hand: Knead on a lightly floured surface for 10 minutes.

If the dough feels very sticky after 2–3 minutes of kneading, add flour 1 Tbsp at a time (up to 30 g / 1/4 cup total) until manageable. The tahini makes the dough feel softer, so aim for supple rather than dry.

Step 4: First rise (bulk fermentation)

Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with a lid or plastic wrap.

Let rise at 75–80°F (24–27°C) until doubled in size, 60–75 minutes. If your kitchen is cooler, it may take closer to 90 minutes.

Step 5: Make the swirl filling and shape the loaf

In a small bowl, stir together the swirl filling: tahini, honey, and a pinch of salt (and cinnamon, if using). It should be spreadable, like a thick paste.

Turn the dough out onto a lightly floured surface and gently press out the gases. Roll into a 9 x 14 inch rectangle, with the shorter side closest to you.

Spread the tahini-honey mixture evenly over the dough, leaving a 1/2 inch border around the edges so it doesn’t squeeze out while rolling.

Starting from the short side, roll the dough up into a snug log. Pinch the seam closed, then tuck the ends under slightly. Place seam-side down in the prepared loaf pan.

Step 6: Second rise and oven preheat

Cover the pan loosely and let the loaf rise at room temperature until the dough crowns about 1 inch above the rim of the pan, 35–55 minutes.

During the second rise, preheat the oven to 350°F (175°C) with a rack in the center.

Step 7: Brush, top, bake, and cool

Gently brush the top of the loaf with the egg wash, then sprinkle evenly with sesame seeds.

Bake at 350°F (175°C) for 35–40 minutes, until deeply golden brown and the internal temperature in the center reads 190°F (88°C).

If the top is browning too quickly, tent loosely with foil after 25 minutes.

Cool in the pan for 10 minutes, then turn out onto a rack and cool for 45–60 minutes before slicing. Cutting too early can make the crumb gummy, so the wait is worth it.

Pro Tips

• Stir tahini thoroughly before measuring: If it’s separated, you’ll end up with a greasy dough or a dry, stiff dough.
• Use a thermometer if you can: 105–110°F milk helps yeast work predictably, and 190°F internal confirms the loaf is fully baked.
• Don’t over-flour the dough: A slightly tacky dough bakes up softer. Add flour slowly and only as needed.
• For neat slices: Cool completely, then use a serrated bread knife with gentle sawing motions.
• Want extra shine: Brush the hot loaf lightly with 1 tsp honey thinned with 1 tsp warm water right after baking.

Variations

• Whole-wheat blend: Replace 120 g (1 cup) of bread flour with 120 g (1 cup) whole wheat flour. Add an extra 15 g (1 Tbsp) milk if the dough feels dry.
• Seeded loaf: Add 2 Tbsp toasted sesame seeds to the dough during mixing, and top with a mix of sesame and nigella seeds.
• Orange-sesame honey: Add 1 Tbsp finely grated orange zest to the dough and a pinch of cardamom to the swirl for a fragrant twist.

Storage & Make-Ahead

Store the fully cooled loaf tightly wrapped at room temperature for 2 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen for the best texture.

Make-ahead option: After shaping and placing the dough in the loaf pan, cover tightly and refrigerate for up to 16 hours. The next day, let it sit at room temperature until the dough rises to about 1 inch above the rim (typically 60–90 minutes), then bake as directed.

Nutrition (per serving)

Approximate, per slice (1/12 loaf): 220 calories, 6 g protein, 32 g carbs, 8 g fat, 2 g fiber, 9 g sugar, 210 mg sodium.