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)

Ingredients:
A:
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)

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

C:
50g Butter

D:
30g Black sesame, toasted
30g White sesame, toasted

Method:
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.