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Baking recipe · from the recipe book

Golden Sesame Seeded Sandwich Loaf

A soft, tender crumb studded with toasted sesame, pepitas, chia and flax, under a shiny egg-washed crust that crackles with seeds.

Golden Sesame Seeded Sandwich Loaf

Ingredients

  • 3¼ cups450 gBread flour
  • ½ cup50 gWhole wheat flour
  • ¾ cup180 gWaterlukewarm, about 95°F (35°C)
  • ½ cup (120 ml)140 gWhole milklukewarm
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt
  • 1 tbsp25 gHoney
  • 2 tbsp25 gOlive oil
  • ¼ cup35 gSesame seedstoasted and cooled, divided
  • ¼ cup35 gPumpkin seeds (pepitas)roughly chopped, divided
  • ½ oz15 gChia seeds
  • 2 tbsp15 gGround flaxseed
  • 1 large50 gEggsbeaten, for the wash

Steps

  1. Prepare first: toast the sesame seeds in a dry skillet over medium heat for 3 minutes until golden, then cool. Set aside three quarters of the sesame seeds and three quarters of the pumpkin seeds for the dough and the remaining quarter of each for the topping.
  2. Measure out 1 tablespoon of the water and set it aside for the egg wash.
  3. In a large bowl, whisk together the bread flour, whole wheat flour, instant yeast, chia seeds and ground flaxseed. Add the salt and whisk again.
  4. Add the remaining water, the milk, the honey and the olive oil, and stir into a shaggy dough. This is about 64% hydration counting the milk as liquid (36% from water alone) and 2% salt.
  5. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic, then knead in the dough portion of the sesame seeds and pumpkin seeds until evenly spread.
  6. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
  7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and place it seam down in the pan.
  8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  9. Beat the egg with the reserved tablespoon of water. Brush it over the loaf, then scatter the topping portion of the sesame seeds and pumpkin seeds on top.
  10. Bake for 35 to 40 minutes, tenting with foil after 20 minutes if browning fast, until golden and glossy and the center reads 190°F (88°C).
  11. Turn the loaf out and cool on a rack for at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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