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–+ servings

Sesame Wheat Bread Recipe

This sesame wheat bread blends whole wheat flour and nutty sesame seeds into a crusty, aromatic loaf that's flavorful, hearty, and perfect for slicing. With long fermentation and minimal hands-on work, it’s an ideal bread recipe for busy schedules.
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Prep Time 30 minutes
Cook Time 45 minutes
Bulk Fermentation 12 hours
Course Bread
Cuisine European, Middle Eastern-Inspired
Servings 2 loaves

Equipment

  • Large mixing bowl
  • Plastic dough rising container or clear bucket
  • Plastic bowl scraper
  • Kitchen towel (damp)
  • 9-inch parchment rounds
  • Oven-safe baking stone or Dutch oven
  • Cast-iron skillet or lidded baker
  • Bench knife
  • Proofing baskets (9 x 3 inches)
  • Baker's lame or razor blade
  • Rimmed baking sheet or bowl for sesame coating

Ingredients
  

  • 3 tbsp sourdough culture
  • 4½ cups + 2 tbsp unbleached bread flour plus more for dusting
  • 3¼ cups + 1 tbsp whole wheat flour
  • 1 tbsp + 1 tsp fine salt
  • 1 tbsp honey
  • ½ cup + 2½ tbsp unhulled sesame seeds in dough
  • 3¼ cups + 1½ tsp warm water
  • ¾ cup unhulled sesame seeds for crust

Instructions
 

Day 1: Mix and Ferment

  • In a large bowl, stir together the sourdough culture, both flours, salt, honey, sesame seeds (½ cup + 2½ tbsp), and warm water using a wooden spoon until fully combined.
  • Let the dough rest for 15 minutes covered. Then, perform 8–12 folds with a wet hand, stretching and folding until it resists. Cover again for 15 minutes.
  • Repeat two more rounds of folds with 15-minute rests between, then do a final set of folds.
  • Flip the dough so the smooth side is up and transfer to a large clear container. Mark the dough’s level and let it rise at room temperature until doubled and fluffy—around 7 to 11 hours.

Preshape

  • Lightly dust a work surface and divide the dough into 2 pieces (roughly 930g each).
  • Gently shape each into a round, removing air bubbles, and let rest seam-side down for 15 minutes.

Shape and Coat

  • Shape the dough into bâtards or boules. Moisten a towel and roll each loaf across it to dampen, then roll through the ¾ cup sesame seeds.
  • Place seam-side up in floured proofing baskets. Cover and refrigerate for 8 to 12 hours.

Day 2: Bake

  • Option 1: On Baking Stone or Steel 9. Preheat oven to 475°F with a stone or steel on the center rack and a cast-iron skillet on the bottom rack. 10. Turn a loaf out onto parchment and score the top. Using a baker’s peel or inverted sheet pan, place loaf (on parchment) onto the hot stone/steel. 11. Pour 1 cup of warm water into the skillet and quickly close the oven to trap the steam. 12. Bake for 25 minutes, then reduce temperature to 450°F and bake 20 minutes more. Cool completely before slicing.
  • Option 2: In a Covered Baker 13. Preheat oven and lidded baker to 475°F for 1 hour. Place one loaf into the baker using parchment as a sling. 14. Cover and bake for 25 minutes, then uncover, lower heat to 450°F, and bake another 20 minutes. 15. Remove and let cool completely. Repeat with the second loaf, preheating the baker again for 30 minutes.

Notes

  • The dough should feel soft and marshmallow-like after its second rise.
  • You’ll use less flour for dusting proofing baskets due to the sesame coating.
  • Ideal storage: once cooled, wrap loaves well and keep at room temperature or freeze.
  • Best served toasted with peanut butter and bananas, or as sandwich bread.
Keyword bread recipes, homemade crusty bread, long-ferment sourdough, nutty wheat loaf, sesame bread recipe, sourdough sandwich bread, whole wheat sourdough
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