Black Sesame Japanese Milk Bread with Yudane Starter
This enriched Japanese milk bread features a nutty black sesame flavor and incredibly soft, pillowy texture achieved through the yudane technique. The yudane starter, made by mixing flour with boiling water, helps create the signature tender crumb and extends the bread's freshness. Ground flax seeds add subtle nuttiness while toasted sesame seeds provide textural contrast. The result is a slightly sweet, aromatic loaf perfect for breakfast, afternoon tea, or as a base for sandwiches. This version combines traditional Japanese bread-making methods with wholesome ingredients for a deeply satisfying homemade loaf.
Ingredients
- ⅝ cups bread flour
- 5 tbsp boiling water
- 1 ¾ cups bread flour
- ¾ cups white or regular whole wheat flour
- ¼ oz instant yeast
- ⅛ cups brown sugar
- 1 ⅛ teaspoons table salt
- ½ oz ground flax seedschia seeds1:1
different texture
- 1 cups cold whole milk
- 1 tbsp unsalted butter, room temperature
- 2 tablespoons sesame seeds, lightly toasted, lightly ground in spice grinder or mortar and pestle
- 1 egg
- 1 tablespoon water
- salt
- sugar
Instructions
- 1
Combine flour and boiling water in a small bowl and stir until just combined
- 2
Knead the warm mixture by hand until fully incorporated
- 3
Cover bowl with plastic wrap and let rest at room temperature or refrigerator for 4 to 12 hours
- 4
Combine all dough ingredients except butter and sesame seeds in stand mixer bowl and mix on low for 2 to 3 minutes
- 5
Add butter in pieces until fully incorporated
- 6
Add sesame seeds and mix until incorporated
- 7
Mix dough on medium speed for 15 minutes until totally elastic
- 8
Place dough in oiled rising bucket, cover, and let rise in warm spot until doubled
- 9
Deflate dough and divide into 3 equal portions
- 10
Spray bread pan with oil
- 11
Roll each piece into long oval, fold like a letter, roll out again, then roll into coil
- 12
Place coils in bread pan and cover with oiled plastic wrap
- 13
Let rise in warm spot until doubled
- 14
Heat oven to 350 degrees F
- 15
Whisk egg wash ingredients and brush over dough
- 16
Bake for 30 to 35 minutes
- 17
Remove from pan and cool completely on wire rack
Tips
The yudane starter can rest up to 12 hours for deeper flavor development and improved texture.
Ensure dough is properly developed by checking that it passes the windowpane test after 15 minutes of mixing.
Lightly grinding toasted sesame seeds releases more flavor while maintaining some texture contrast.
Good to Know
Store covered at room temperature for up to 3 days or freeze sliced for up to 3 months
Yudane starter can be made up to 12 hours ahead and refrigerated until ready to use
Serve sliced for breakfast, toast lightly, or use for sandwiches
Common Mistakes
Don't skip the yudane resting time to avoid dense texture
Avoid overmixing after adding sesame seeds to prevent breaking them down too much
Don't rush the rising times to ensure proper texture development
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, but hand kneading will take significantly longer and may not achieve the same level of gluten development as machine mixing.
What if I don't have bread flour?
All-purpose flour can substitute but will result in slightly less chewy texture and structure than bread flour provides.
How long does this bread keep fresh?
The yudane method helps maintain freshness for up to 3 days at room temperature when properly stored in airtight container.