Black Sesame Healthy Bread

Lately, I'm into baking breads, or mantous (like what Reese said). Mainly because nobody wants to eat cakes or such. Breads, to me, is more practical as I'm a bread lover myself.  I also know that if I bake breads, my siblings will be more than happy to have them, compared to cakes, which I still have to coax them to bring home. :p

I bought some organic unbleached whole wheat flour from Jusco quite sometime back. I decided to use this flour to make my healthy black sesame buns, to make it more authentically healthy!
These buns weren't cottony soft. It's more of the dense type. Almost similar to artisan bread. It was probably due to the flour that I used. However, I like this kind of breads. I will continue to use this kind of flour, even though it costed more. So that I can eat my bread without feeling the guilt from the carbo.
Recipe for Black Sesame Healthy Bread, extracted from "Baking Code" by Alex Goh.
(Makes 21 rolls)

600g Bread flour (Organic unbleached whole wheat flour for breads)
45g Black sesame, toasted and grounded (I used instant ground black sesame)
10g Instant yeast
60g Fine sugar
6g Fine salt
25g Milk powder (I omitted this)

120g Overnight sponge dough (I used 150g, all of it)
370g Cold water

50g Butter

30g Black sesame, toasted
30g White sesame, toasted

1. Mix A until well blended. Add in B, knead to form a dough.
2. Add in C, knead to form a smooth and elastic dough. Add in D, mix until well-combined.
3. Cover it with cling film, allow it to proof for 60mins in a warm place.
4. Divide the dough into 60g each and mould it round. Brush the dough with water. Coat it with black and white sesame, place it onto the flower-shaped mould*.
5. Allow it to proof for 50mins. Bake at 190C for 15mins.

* I proofed them in a 9" and 8" round cake pans, and 4 small tartlet pans (refer to below). The ones from the tartlet pans turned out quite nice, with a flower-shaped bottom.


ReeseKitchen said...
September 27, 2010 at 9:28 PM

Yum Yum!! Nice breads you have here, Jane..:) I'm the opposite here, baked quite alot cakes lately..haha! I'll try to bake some breads or buns this week..;p

Aimei said...
September 27, 2010 at 11:25 PM

Looks so healthy! I love such breads. :)

Kitchen Corner said...
September 28, 2010 at 2:18 PM

Hey Jane, you become more and more healthy nowadays! Your bread looks great! By the way, can you teach me what is unbleached flour. I've seen it many flour named as unbleached but I didn't know how to differentiate them.

Bakericious said...
September 28, 2010 at 4:32 PM

Jane, I hope I am able to bake bread like you but I need to use manual powder to knead the dough so very lazy hahaha...

Passionate About Baking said...
September 28, 2010 at 9:49 PM

Hi Reese and Aimei,
Thanks. This is one healthy bread, you may want to try it.

Hi Grace,
Thanks for asking. I've always know that unbleached flour is better, but don't know why. Your question prompted me to find out more. Here is the link which I found:
Basically, the normal flour that we used are bleached, meaning
food additive are added which makes the flour appear whiter. The bleaching agent accelerates the aging process, improves the texture, stiffens soft flour, and makes the food better. However, it could be harmful for the body.

Passionate About Baking said...
September 28, 2010 at 9:50 PM

Hi Jess,
Why need to manually knead the bread? I don't normally knead the bread myself. I'm also very lazy. I use the dough hook of my mixer. :p

Anonymous said...
September 29, 2010 at 10:21 PM

Wow, these bread will make a hearty healthy breakfast!

Kitchen Corner said...
September 30, 2010 at 3:22 PM

Oh Jane, thanks so much for the info! It's good to know that hur! That's mean I have been eating lots of addictive food :(
By the way, do you find any different using unbleached flour for your bread?

Passionate About Baking said...
September 30, 2010 at 9:21 PM

Hi Grace,
I didn't find any difference in using the unbleached flour. Except pyschological, I don't feel guilty eating more of the bread! Haha...

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