Hello friends! Many of you have been asking about this matcha and black sesame variation of swirl bread since I posted my first test on Instagram. I was hoping it would be as easy as subbing in some black sesame spread for the cinnamon sugar, but alas — the spread was delicious but too wet, resulting in too much steam (and, consequently, unsightly gaps) during the baking process. (It does taste good, though, so if you don’t really care so much about the swirl it’s an option. Or maybe try shaping your loaf this way.
But if you are swirl-obsessed, you’ll want to go the extra step to make some black sesame sugar. This is a recipe I first saw on Lady and Pups and it works a charm. I can find roasted sesame seeds very easily at my local Asian supermarket; but if you don’t have those you can roast your own via Mandy’s instructions.
Also, a word about matcha. The next time I make this, I’m going to try adding a bit more because I personally like a strong matcha flavor. I suspect there will be other tweaks that will need to come in play, though, because I find too much matcha powder tends to dry out baked goods (a 1:1 swap with some of the flour didn’t work for me; I had to keep the original amount of flour to create a strong enough dough). The intensity of your matcha flavor will also very much depend on the quality of your powder — a culinary grade one works best for baking. So all that to say, experiment with quantities to your taste, but you’ll likely need to adjust the liquid/flour level to compensate.
Lastly, if you follow me on Instagram, I have a story highlight called “Swirl Bread” that goes through the entire process (it’s the cinnamon swirl version, but the method is the same. This will hopefully give you some visual cues as to how your dough should look at each stage.
Sourdough Matcha and Black Sesame Swirl Bread
Makes one loaf (I highly prefer a 9x4x4 Pullman Pan for the nicest shape, but a regular 9×5 loaf pan works too)
For the levain
- 18g starter (100% hydration)
- 31g milk
- 57g bread flour
- Mix and ferment at room temperature until ripe (mine is usually ready in 4-6 hours, but it depends on the strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.
For the final dough:
- 284g bread/AP flour (I use half and half)
- 46g sugar
- 21g milk powder
- 12g matcha powder, preferably culinary grade
- 53g egg (about 1 large)
- 104g milk
- 88g cream
- All of the levain
- 6g salt
- 52g unsalted butter, at cool room temperature
For the black sesame sugar filling:
- 50g brown sugar
- 50g granulated sugar
- 50g roasted black sesame seeds
- One egg, whisked with a bit of water or milk
- Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
- Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
- Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 6 hours, and up to 24).
- To prepare the filling, combine the sugars and sesame seeds in a small bowl. Pulse about half of the mixture in a food processor until it resembles cornmeal (this took about 20 pulses for me). Transfer to an airtight container and repeat with the other half. Cover and refrigerate until ready to use. (This is done in two portions to avoid over-processing the ingredients, which will result in sesame butter…)
- When ready to shape, prepare the egg wash. Line a loaf pan (I prefer a Pullman pan) with parchment and lightly grease. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 15″, doing your best to maintain an even thickness (the more accurate your shape, the better your swirl will look at the end).
- Brush the rectangle with an even coat of egg wash and sprinkle on a generous and even layer of black sesame sugar. Go all the way to the edges and gently press to adhere.
- Fold in the long edges so they meet at the middle, like you are closing the shutters on a window. You should have a long, skinny rectangle about 15″ x 5″. Repeat the egg wash and black sesame sugar process, again going all the way to the edges.
- Starting with the short end closest to you, roll the rectangle into a tight log. Transfer, seam side down, to the prepared pan.
- Brush the loaf with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is puffed and roughly doubled (if you’re using a pullman pan, the dough should fill the length of the pan and be about an inch from the top). This usually takes me ~8 hours, or overnight. Cover and refrigerate the egg wash; you’ll use it again later.
- About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. When the oven is preheated, gently brush the loaf with another coat of egg wash. Bake for 20 minutes, then turn the oven down to 350F, rotate the pan, and bake for another 20-30 minutes. (If the loaf is browning too quickly, tent a piece of tinfoil over the top.) When finished, the loaf should be well browned and register at least 195F in the center.
- Gently remove the loaf from the pan and cool on its side (this helps the loaf retain its shape and keeps the bottom from getting soggy). Resist the urge to cut before the loaf has cooled; otherwise the texture will be gummy. Leftovers keep well at room temperature for a few days, well wrapped; it also makes excellent French toast.