Sesame Sourdough

Created on February 01, 2026

Total Time: 24 hours

Yield: 1 loaf

This sesame sourdough loaf builds on the same technique used in my country bread recipe. The main difference is that this loaf uses more wheat flour, so the gluten structure builds more slowly and the ferment won’t be as bubbly. I think the wheat flour and sesame flavor make this loaf especially good for toast! It’s also nice that it’s more filling so you don’t eat the whole loaf in 1 day! Ha.

Ingredients

  • 280g bread flour
  • 185g whole wheat flour
  • 12g fine salt
  • 12g honey
  • 45g sesame seeds
  • 25g sourdough culture
  • 372g warm water
  • Splash of toasted sesame oil (1.5 tsp)

Crust

  • 50 g sesame seeds

Instructions

  • Follow the same steps as in country bread
    • If you haven’t made the country bread recipe before, it’s recommended to make a loaf of that first!
    • This recipe likely requires more than 4 folds at a time in order to form gluten. Do 8 folds for the first set, then 6, then you can do 4 for the last two.
  • After you shape this loaf, gently move it to a wet surface (seam side up), then to a surface covered in sesame seeds in order to get a nice sesame seed crust. Then proceed as normal.