Classic Sesame Seed Yeast Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 3 1/2 cups (420 g) bread flour (plus 1–3 tbsp as needed)
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) fine salt
• 1 cup (240 g) warm water (105–110°F / 40–43°C)
• 1/4 cup (60 g) warm whole milk (105–110°F / 40–43°C)
• 1 tbsp (21 g) honey (or granulated sugar)
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled (or olive oil)
• 2 tbsp (18 g) sesame seeds (in the dough)
• 1 large egg + 1 tbsp (15 g) water (for egg wash)
• 2 tbsp (18 g) sesame seeds (for topping)

Do This

• 1. Mix flour, yeast, salt, and 2 tbsp sesame seeds.
• 2. Add warm water, warm milk, honey, and melted butter; mix to a shaggy dough.
• 3. Knead 8–10 minutes (until smooth and elastic); place in an oiled bowl.
• 4. Rise 60–75 minutes at warm room temp, until doubled.
• 5. Shape into a loaf; place in a greased 9 x 5-inch pan; proof 40–50 minutes.
• 6. Brush with egg wash, sprinkle sesame seeds; bake at 375°F (190°C) for 32–35 minutes.
• 7. Cool at least 1 hour before slicing for the best texture.

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Why You’ll Love This Recipe

• A soft, sliceable crumb with a nutty sesame aroma and gentle crunch on top.
• Simple pantry staples, but it bakes up like a bakery-style loaf.
• Great for toast, sandwiches, or dunking into soups and stews.
• Reliable timing and clear cues so home bakers can feel confident.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: Bread flour, instant yeast, honey (or sugar), fine salt, sesame seeds, neutral oil or olive oil (for bowl/pan)

Full Ingredients

Dough

• 3 1/2 cups (420 g) bread flour, plus 1–3 tbsp (8–24 g) as needed for kneading
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) fine sea salt or table salt
• 2 tbsp (18 g) sesame seeds (white, hulled), plus more for topping
• 1 cup (240 g) warm water (105–110°F / 40–43°C)
• 1/4 cup (60 g) warm whole milk (105–110°F / 40–43°C)
• 1 tbsp (21 g) honey (or 1 tbsp / 12 g granulated sugar)
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled (or 2 tbsp / 30 g olive oil)

For the Pan

• 1–2 tsp neutral oil or softened butter, for greasing

Sesame Topping

• 1 large egg (about 50 g), for egg wash
• 1 tbsp (15 g) water (or milk), to thin the egg wash
• 2 tbsp (18 g) sesame seeds (white, hulled)

Step-by-Step Instructions

Step 1: Prep the pan and warm the liquids

Grease a standard 9 x 5-inch loaf pan with 1–2 teaspoons oil or softened butter. Set aside.

Warm the water and milk to 105–110°F (40–43°C). If they feel hot to the touch, let them cool slightly—too much heat can slow or damage the yeast.

Step 2: Mix the dough

In a large bowl (or the bowl of a stand mixer), whisk together the bread flour, instant yeast, salt, and 2 tablespoons (18 g) sesame seeds.

Add the warm water, warm milk, honey, and melted butter. Stir with a sturdy spoon or dough whisk until a shaggy dough forms and no dry flour remains. If the dough looks very dry, add 1 teaspoon of water at a time; if it looks very wet, add 1 tablespoon of flour at a time.

Step 3: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured counter and knead for 8–10 minutes. The dough should become smooth, elastic, and only slightly tacky. Add flour sparingly—too much can make the loaf dense.

Stand mixer: Knead with a dough hook on medium-low speed for 6–8 minutes. The dough should clear the sides of the bowl and form a soft, stretchy ball.

A good cue: pinch off a small piece and gently stretch it. If it stretches into a thin “window” before tearing, you’re in great shape.

Step 4: First rise (bulk fermentation)

Place the dough in a lightly oiled bowl, turn once to coat, and cover tightly (lid, plastic wrap, or a damp towel). Let rise at warm room temperature (about 72–78°F / 22–26°C) for 60–75 minutes, or until doubled in size.

If your kitchen is cool, expect closer to 75–90 minutes. The dough should look puffy and hold an indentation when gently pressed with a fingertip.

Step 5: Shape the loaf

Turn the risen dough onto a clean counter (very lightly floured if needed). Gently press into a rectangle about 8 x 12 inches.

Starting from a short end, roll the dough into a tight log, pinching the seam closed. Tuck the ends under to create a neat loaf shape. Place seam-side down in the prepared loaf pan.

Step 6: Proof and preheat

Cover the pan loosely and let the loaf proof for 40–50 minutes, until the dough crowns about 1 inch above the rim of the pan.

Meanwhile, preheat the oven to 375°F (190°C). Position a rack in the lower-middle of the oven so the loaf bakes evenly without over-browning on top.

Step 7: Add sesame topping and bake

Whisk the egg with 1 tablespoon (15 g) water to make the egg wash. Gently brush the top of the proofed loaf with a thin, even layer (try not to press down and deflate the dough). Sprinkle 2 tablespoons (18 g) sesame seeds evenly over the surface.

Bake at 375°F (190°C) for 32–35 minutes. The loaf should be deep golden brown, and an instant-read thermometer inserted into the center should read 195–200°F (90–93°C).

If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.

Step 8: Cool completely for clean slices

Remove the loaf from the pan after 5 minutes and transfer to a wire rack. Let cool for at least 1 hour before slicing. Cutting too soon can make the interior gummy, even if it’s fully baked.

Pro Tips

• Toast the sesame seeds (optional but excellent): For deeper nutty flavor, toast the 2 tablespoons going into the dough in a dry skillet over medium heat for 2–3 minutes, stirring often, then cool completely before adding.
• Measure flour with a scale if possible: Too much flour is the most common reason for a dry or dense loaf. If using cups, fluff, spoon, and level.
• Know your rise cues: Times vary by kitchen temperature. Aim for “doubled” on the first rise and “crowned 1 inch above the pan” on the proof.
• For a crispier crust: Place a small oven-safe metal pan on the bottom rack while preheating. When you add the bread, carefully pour 1 cup hot water into the empty pan to create steam.
• For even sesame coverage: Brush egg wash all the way to the edges so seeds stick instead of sliding off as the loaf expands.

Variations

• Sesame-swirl loaf: Roll the dough into a rectangle, brush lightly with a teaspoon of toasted sesame oil, sprinkle with 1–2 tablespoons sesame seeds, then roll up and bake as directed.
• Honey-sesame dinner rolls: Divide the dough into 12 pieces (about 65–70 g each), shape into balls, proof 30–40 minutes, and bake at 375°F (190°C) for 16–18 minutes.
• Mixed seed topping: Replace half the topping sesame with poppy seeds or sunflower seeds (keep total topping seeds at about 2 tablespoons / 18 g so the crust isn’t overly heavy).

Storage & Make-Ahead

Let the bread cool completely, then store tightly wrapped at room temperature for up to 3 days. For longer storage, slice the cooled loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen.

Make-ahead option: Shape the loaf, place in the pan, cover tightly, and refrigerate for 8–14 hours. The next day, let it sit at room temperature for 45–75 minutes (until it crowns about 1 inch above the pan), then egg wash, top with sesame, and bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 175 calories, 6 g protein, 30 g carbohydrates, 4.5 g fat, 1.5 g fiber, 2.5 g sugar, 290 mg sodium.