I made a black sesame loaf: normal pound loaf ie a pound of flour, a teaspoon of salt, teaspoon of sugar, teaspoon of yeast, a tablespoon of oil – sesame oil, in this case – and a glass of warm water; but with the addition of tablespoon of black sesame tahini, a tablespoon of black sesame seeds, one of ground golden linseed, and three cloves of garlic. The top was egg glazed and decorated with rock salt and black sesame seeds:
I braided it, just to see what would happen:
It’s very nice, but quite different to my usual sesame loaves, which use regular tahini and white seeds. The flavour is more subtle and less nutty. The colour of it is really striking – once it’s buttered it really is very dark, and the golden crust (product of the kamut flour I use, 50/50 with organic white bread flour) provides a nice visual counterpoint.