Sesame Seed Bread Recipe with Molasses

Molasses

Molasses gives this loaf its color and a ton of flavor. There is enough sugar in the recipe to counter any of the bitterness that dark molasses can sometimes impart. The molasses is also what sets this loaf apart from a plain white sandwich bread — it gives the crumb a warm, slightly caramel depth that pairs beautifully with the nuttiness of the sesame seeds.

If molasses truly isn’t your thing, honey would likely work as a substitute but the loaf will be very different.

Sesame Seeds

The recipe calls for sesame seeds both inside the dough and optionally on the outside of the loaf. The seeds inside add a subtle crunch in every bite. The seeds on the crust add texture and that classic seeded bread appearance.

To get sesame seeds to stick to the outside of the bread, roll the shaped dough in the seeds before the second rise, pressing lightly so they adhere. They will set further as the loaf bakes.

White sesame seeds are what I use here. Black sesame seeds would also work and make for a striking visual contrast on the crust.

Loaf Shapes

For the loaf picture, I simply divided the dough in half and formed ropes with the dough. I rolled one rope in sesame seeds, then twisted to the two ropes together and placed in a bread pan for the second rise.

However, one could just as easily just roll the whole bit of dough in sesame seeds and form into a loaf and place in bread pan to bake. Skip all the twisting.

Skipping the roll in sesame seeds is also an option.

A braid of bread would be lovely. Round or oblong shapes could also easily be accomplished.

Whatever shape you choose, watch the bake time and check for a hollow sound when tapped.

How to Serve

This sesame seed loaf works well as an everyday sandwich bread or alongside soups and stews at dinner. It makes excellent toast, especially with a little butter or nut butter. The molasses flavor means it also pairs nicely with sharp cheeses.

How to Store

Store cooled bread in an airtight bag or container at room temperature for up to 4 days.

The recipe makes only 1 loaf, however it would be easy to double to make more and freeze for later.

To freeze, simply place cooked and cooled loaves into airtight bags and freeze.

Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time. Use up within 6 months for best flavor and to prevent freezer burn

Troubleshooting

The sesame seeds fell off during baking. Press them in firmly when rolling the dough before the second rise. If you want extra hold, brush the shaped loaf lightly with water or an egg wash before rolling in the seeds.

The loaf didn’t rise well. Check that your yeast is active before starting. Combine the yeast and warm water and wait about 10 minutes. If it doesn’t foam, your yeast may be old or the water too hot. Aim for warm water around 105 to 110 degrees Fahrenheit.

The crust is too dark. Dark metal pans will produce a darker crust, which is fine. If the top is browning faster than you’d like, tent loosely with foil partway through baking.

The bread tastes bitter. This is usually the molasses. Make sure you are using the full amount of sugar in the recipe, which balances the molasses. Using blackstrap molasses, which is more bitter than regular, can also cause this, use a lighter molasses if the bitterness bothers yous.

The crumb is dense. Make sure to knead until the dough is genuinely smooth and elastic, which can take 8 to 10 minutes by hand. Under-kneaded dough won’t develop enough structure for a light, airy loaf.

For another seeded loaf, try my sunflower bread. If you enjoy the molasses flavor in this recipe, try my molasses bread to lean into that same dark, rich quality.

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Sesame Seed Bread Recipe with Molasses

Yield: 1 Loaf

Prep Time: 25 minutes

Rising Time: 1 hour 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours 30 minutes

A light, airy sesame seed bread loaf with a golden seeded crust and rich molasses flavor. Beginner friendly and ready in about 2.5 hours. Great for sandwiches, toast, or serving alongside dinner.

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Ingredients

• 1 Cup Milk
• 2 Tablespoons Butter
• 1/2 Cup Warm Water
• 1 Tablespoon Dry, Active Yeast
• 1 1/2 teaspoons Salt
• 1/4 Cup Molasses
• 1/3 Cup Sesame Seeds
• 3 1/2 Cups Bread Flour

Optional Topping

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• 3 Tablespoons Sesame Seeds

Instructions

1. In a small saucepan, gently heat the milk and butter. The butter should be melted. Let cool to about 120 degrees Fahrenheit.
2. In a large bowl, combine the water and yeast. Let sit until foamy about 10 minutes.
3. Add the milk mixture, molasses, and 2 cups of flour to the yeast mixture. Stir well.
4. Add the salt and more flour until a dough begins to come together.
5. Knead until the dough is smooth and elastic.
6. Place the dough in a bowl and cover with a towel. Allow to rise until doubled, about 1 hour.
7. Punch down the dough. Knead and place in a greased bread pan.
8. Alternatively, divide in half.
9. Roll each half between palms and floured board to form two ropes, about 12 inches long each.
10. Sprinkle the board with the 3 Tablespoons of sesame seeds for the topping and roll one rope around to coat in seeds.
11. Twist the ropes around each other and pinch ends to seal.
12. Place the twist into a greased bread pan.
13. Cover the pan with a towel and let rise until about 1 inch above loaf pan rim.
14. Mean while preheat oven to 375 degrees Fahrenheit.
15. Bake loaf in preheated oven for 30-35 minutes or until golden and it sounds hollow when tapped with a knuckle.
16. Remove from pan immediately to cool completely on wire rack before slicing.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 170Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 221mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 5g

I try but cannot guarantee this nutritional information is 100% accurate.

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