Black Sesame Hojicha Toast by Aflouryspace

Ingredients

• 500g bread flour
• 340g water
• 40g unsalted butter, softened
• 50g black sesame powder
• 40g black sesame seeds
• 35g sugar
• 25g skimmed milk powder
• 10g salt
• 8g instant yeast
• 40g unsalted butter (for crumble)
• 35g caster sugar (for crumble)
• 5g maple syrup (for crumble)
• 10g beaten egg (for crumble)
• 70g cake flour, sifted (for crumble)
• 10g hojicha powder, sifted (for crumble)
• 1g baking powder (for crumble)
• 2 tbsp milk (for brushing)

Instructions

1. Combine bread flour, water, sugar, salt, black sesame powder, yeast, and milk powder in a stand mixer; knead on low speed for 5 minutes.
2. Add softened butter and knead for 8 minutes until incorporated and smooth.
3. Fold in black sesame seeds and continue kneading for 10–15 minutes until the dough passes the windowpane test.
4. Shape dough into a ball, cover, and proof for 60–80 minutes until tripled in size.
5. Divide dough into 4 equal portions (approx. 270g each), round into balls, and rest for 15 minutes.
6. Shape dough balls and place 2 into each prepared loaf tin; cover and proof until they reach 75% of the tin height.
7. Prepare crumble by whisking 40g butter until smooth, then mixing in sugar, maple syrup, and egg; fold in sifted cake flour, hojicha powder, and baking powder until crumbly.
8. Brush proofed dough with milk and top generously with the hojicha crumble.
9. Proof again until the dough rises 1cm above the rim of the tin.
10. Bake at 170°C for 25–30 minutes, covering with foil if the top browns too quickly.
11. Tap the loaf on the counter to release steam, unmold, and cool completely on a wire rack before slicing.