In a large bowl, add the milk, egg, yeast, sugar, and salt. Add the bread flour and black sesame seeds, then add the mixed dried fruit.

Use a silicone spatula to fold everything together until there is no visible dry flour. The dough will be very wet — this is intentional, and no kneading is required.

Cover the bowl with plastic wrap and place it in the refrigerator for 20 minutes. This rest allows the flour to fully absorb the liquid and prevents premature fermentation in warm environments.

After the rest, with wet hands or wearing disposable gloves, reach under one side of the dough, stretch it up, and fold it over toward the center. Give the bowl a quarter turn and repeat this fold 4-5 times until the dough feels a bit tighter and more cohesive. This entire process takes about 30 seconds. Shape it into a rough ball in the bowl.

Cover again and let it proof in a warm, draft-free spot until doubled in size. This can take 1 to 1.5 hours depending on your kitchen's temperature.

Generously flour your work surface. Turn out the dough and gently press to release excess air.

Shape it into a rectangle, then fold both sides toward the centre.

Fold both ends inward, tightening all seams to prevent cracking during baking.

Flip the dough seam-side down so the smooth side faces up. Transfer to a parchment-lined air fryer basket or baking tray. Let it proof again until doubled in size, about 30 minutes at warm room temperature.

No preheating is required. Lightly dust the surface with flour and score three cuts across the top to allow steam to escape and improve the final shape.

Bake at 150°C (300°F) for 15 minutes. Remove the bread, flip it over, and return it to the oven or air fryer for another 15 minutes, until both sides are golden and crisp.

Transfer the baked loaf to a cooling rack and let it cool until just warm before slicing. Cutting while hot can cause the crumb to become gummy and crumbly.