Black sesame is rich in calcium—about eight times more than milk—and I often hear people say that it helps with premature grey hair, so I love finding different ways to cook and bake with it.
Some of my regular go-to recipes include Black Sesame Tang Yuan and homemade Black Sesame Buns, but this black sesame bread has quickly become my new favourite.
Wrapped in three layers of rich, fragrant black sesame filling, it delivers both nutrition and incredible flavour in every bite.
The bread may look complicated at first, but don’t worry — it’s much easier than you think. I’ll walk you through the process step by step with images, and I’ve also included a short video to make everything even clearer.
Ingredients and Substitutions
Bread Dough Ingredients
- Egg – I use a refrigerated egg in this recipe because it adds softness, richness, and extra nutrition to the bread crumb.
- Milk – Cold milk works together with the egg to control dough hydration. Whole milk gives the best flavour and a richer finish.
- Bread flour (high-gluten flour) – This is essential for achieving a soft, stretchy, pull-apart texture. I don’t recommend substituting with all-purpose or low-gluten flour.
- Sugar – Used to balance flavour and support yeast fermentation, giving the bread a gentle sweetness.
- Instant dry yeast (high-activity yeast) – This is the core of the fermentation and can be mixed directly with the flour.
- Butter – Softened butter adds richness, aroma, and softness to the bread. If unavailable, corn oil can be used as specified.
- Salt – Balances the sweetness and enhances the overall flavour of the bread.
Black Sesame Filling Ingredients
- Black sesame powder – Convenient and deeply aromatic. You can substitute with freshly ground black sesame seeds if needed.
- Coconut oil – Adds moisture and a smooth, rich mouthfeel to the filling. Lard can be used as an alternative as specified.
- Sugar – Adjusts the sweetness of the sesame filling according to preference.
- Water – Added in small amounts to bring the filling to a moist, spreadable consistency.
Crumble Topping & Decoration Ingredients
- All-purpose flour – Used to create a light, crisp crumble topping.
- Sugar – Adds sweetness and helps the crumble brown nicely.
- Coconut oil – Softened oil helps form the crumble. Corn oil can be used, though the crispness will be slightly reduced.
- Beaten egg – Brushed on the surface to give the bread a golden, glossy finish.
How to Make Black Sesame Bread (Bread Machine Version)
First Kneading
Add the refrigerated egg, milk, bread flour, sugar, and instant dry yeast into the bread machine pan.
Select the dough/knead mode and knead for 5–6 minutes, until the ingredients are fully combined and the dough comes together.
Add the softened butter and salt. Use your hand to gently press and wrap the dough around the butter and salt, then continue kneading on dough/knead mode for another 10 minutes.
The dough should become smooth, fine, and elastic, and be able to stretch into a thin windowpane.
First Fermentation
Shape the dough into a smooth ball and place it back into the bread machine pan.
Select the fermentation/proof function and let the dough rise until doubled in size.
When lightly poked with a finger, the indentation should remain without collapsing or bouncing back.
Prepare the Black Sesame Filling and Crumble
For the black sesame filling, place the black sesame powder, coconut oil, and sugar into a bowl. Add a small amount of water and mix until the filling becomes moist and spreadable with no dry powder remaining. Set aside.
For the crumble topping, place the all-purpose flour and sugar into another bowl. Add the softened coconut oil and rub with your fingers until the mixture becomes crumbly. Set aside.
Shaping and Filling
Remove the fermented dough and place it on a lightly floured surface. Gently press to release excess air.
Roll the dough into a rectangular sheet and lightly press to remove air bubbles around the edges.
Spread an even layer of black sesame filling over the center of the dough.
Fold one side over, spread another layer of filling, then fold the other side over.
Lightly roll the dough again and spread another layer of filling.
Fold once more to fully enclose the filling.
Shape the dough into a square, then cut it into sections about two finger-widths wide. 
Take each strip, turn it so the cut, swirled side faces up. Keeping the pieces together, roll the entire dough up as one large roll, with the cut layers visible. Gently transfer the whole roll into the bread machine pan.
Second Fermentation
Select the fermentation/proof function again and allow the dough to rise until doubled in size. The dough should look visibly puffed and feel light to the touch.
Decoration and Baking
Brush the surface of the risen dough evenly with beaten egg, then sprinkle the prepared crumble topping over the top.
Select the bake mode on the bread machine and bake for 30 minutes, until the surface is golden brown with a lightly crisp crust.
Serving
Carefully remove the bread from the machine using heat-resistant gloves. Let it cool for about 5 minutes before serving.
This bread is best enjoyed fresh, when it’s soft, fluffy, and fragrant with rich black sesame flavour.
Tips & Tricks
- Chill Your Liquid Ingredients: Using cold milk and a cold egg is crucial, especially if your kitchen is warm. It prevents the dough from overheating during the bread machine’s kneading cycle, which can kill the yeast and result in a dense loaf.
- Achieve the “Windowpane” Test: Don’t skip the full kneading time after adding the butter. Stretching the dough thin enough to see light through it is the best indicator that the gluten is fully developed, which is the secret to a soft, stretchy texture.
- Don’t Over-Flour Your Surface: Use just a light dusting of flour when rolling and shaping to prevent the dough from sticking. Too much extra flour worked into the dough can make it dry.
- Seal the Filling Well: When you first roll the dough into a log, make sure the final seam is pinched closed. This helps keep the filling contained during the subsequent rolling and folding steps.
- Check for Doneness: Oven temperatures in bread machines can vary. If your loaf is browning too quickly, you can tent a small piece of foil over the top for the last 10 minutes of baking. The loaf is done when an instant-read thermometer inserted into the center reads 190°F (88°C).
Frequently Asked Questions
Can I make this without a bread machine?
Absolutely. You can knead the dough by hand or with a stand mixer fitted with a dough hook until it passes the windowpane test. For fermentation, place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled for both the first and second rises.
My dough didn’t double in size during fermentation. What happened?
Your yeast may be old or inactive. Always check the expiration date. The liquid could have been too hot, which can kill yeast, or your kitchen may be too cold. Yeast thrives in a warm (but not hot), draft-free environment.
Can I substitute the black sesame powder?
Yes, you can use store-bought black sesame paste, or make your own by finely grinding toasted black sesame seeds in a powerful blender or spice grinder until they release their oils and become a paste. You may need to adjust the amount of water or oil in the filling to get the right consistency.
How should I store this bread?
Store any leftover bread in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, slice and freeze it in a freezer bag for up to a month. Thaw slices at room temperature or toast them directly from the freezer.
Easy Black Sesame Bread Recipe | Soft, Layered & Fragrant
Ingredients
Bread Dough
- 1 large egg chilled, approx. 50g
- 130 g pure milk chilled
- 260 g high-gluten flour
- 30 g white sugar
- 3 g highly active yeast
- 20 g butter softened
- 3 g salt
Black Sesame Filling
- 40 g black sesame powder
- 20 g coconut oil
- 20 g white sugar
- 10 ml water
Crumb Topping
- 25 g medium-gluten flour
- 10 g white sugar
- 10 g coconut oil softened
For Finishing
- A small amount of beaten egg for egg wash
Instructions
First Kneading
- Add the refrigerated egg, milk, bread flour, sugar, and instant dry yeast into the bread machine pan.
- Select the dough/knead mode and knead for 5–6 minutes, until the ingredients are fully combined and the dough comes together.
- Add the softened butter and salt. Use your hand to gently press and wrap the dough around the butter and salt, then continue kneading on dough/knead mode for another 10 minutes.
- The dough should become smooth, fine, and elastic, and be able to stretch into a thin windowpane.
First Fermentation
- Shape the dough into a smooth ball and place it back into the bread machine pan.
- Select the fermentation/proof function and let the dough rise until doubled in size.
- When lightly poked with a finger, the indentation should remain without collapsing or bouncing back.
Prepare the Black Sesame Filling and Crumble
- For the black sesame filling, place the black sesame powder, coconut oil, and sugar into a bowl. Add a small amount of water and mix until the filling becomes moist and spreadable with no dry powder remaining. Set aside.
- For the crumble topping, place the all-purpose flour and sugar into another bowl. Add the softened coconut oil and rub with your fingers until the mixture becomes crumbly. Set aside.
Shaping and Filling
- Remove the fermented dough and place it on a lightly floured surface. Gently press to release excess air.
- Roll the dough into a rectangular sheet and lightly press to remove air bubbles around the edges.
- Spread an even layer of black sesame filling over the center of the dough.
- Fold one side over, spread another layer of filling, then fold the other side over.
- Lightly roll the dough again and spread another layer of filling.
- Fold once more to fully enclose the filling.
- Shape the dough into a square, then cut it into sections about two finger-widths wide. Take each strip, turn it so the cut, swirled side faces up. Keeping the pieces together, roll the entire dough up as one large roll, with the cut layers visible. Gently transfer the whole roll into the bread machine pan.
Second Fermentation
- Select the fermentation/proof function again and allow the dough to rise until doubled in size. The dough should look visibly puffed and feel light to the touch.
Decoration and Baking
- Brush the surface of the risen dough evenly with beaten egg, then sprinkle the prepared crumble topping over the top.
- Select the bake mode on the bread machine and bake for 30 minutes, until the surface is golden brown with a lightly crisp crust.
Serving
- Carefully remove the bread from the machine using heat-resistant gloves. Let it cool for about 5 minutes before serving.
- This bread is best enjoyed fresh, when it's soft, fluffy, and fragrant with rich black sesame flavour.
Nutrition
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