(no-knead) Sesame Loaf

Sesame Loaf


My No-Knead Bread of which I posted the recipe on my blog a few weeks ago, turned out to be a great success. Several people who were interested have asked me some clarifications for the recipe through the various social media and have indicated that they definitely want to prepare this.

As a variation on the previous recipe I’ve made it even a little bit easier this time by reducing the rising time to 2 hours. I also replaced a third amount of water by milk and added to 20 grams of butter. By this the loaf is even smoother than it was while the crust stays nice and crispy. Furthermore I replaced the sunflower and pumpkin seeds this time by sesame seeds which produce a delicious nutty flavor. Finally, I’ve used two types of flour: common bread flour and whole wheat bread flour. Because of that the focus is slightly less sharp, but if you wish, you can of course vary with any bread flour that you like.

As I have already stated in the previous recipe, also with the preparation of this loaf little or nothing can go wrong. A simple but extremely effective recipe that lets you conjure a delicious loaf on the table in not time.


Sesambrood (zonder-kneden)


Recipe (no-knead) Sesame Loaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Recipe (no-knead) Sesame Loaf


  • 250 gr common bread flour
  • 250 gr whole-wheat flour
  • 1 tbsp sea salt
  • 1 tbsp dried yeast (approx 11 grams)
  • 20 gr unsalted butter
  • 240 ml milk
  • 120 ml water
  • butter to grease
  • sesame seeds to sprinkle (about 4 tablespoons)


  1. Heat the milk, the water and the butter, by stirring in a saucepan until the butter is melted. Set aside.
  2. Put in a bowl both types of flour, the salt and yeast, but make sure that the salt and yeast shall not be in contact with each other.
  3. Add the milk mixture and stir with a spoon until a kind of batter.
  4. Grease a rectangular cake tin with butter and sprinkle with some sesame seeds.
  5. Transfer the batter into the cake tin.
  6. Grease a piece of plastic wrap with a little oil and cover the tin with it (by this the plastic will not stick to the dough later on).
  7. Leave the dough to rise for approx 2 hours.
  8. Preheat the oven to 200°C/390°F (no fan) or 180°C/355°F (fan).
  9. Brush the top of the dough with a little water and sprinkle with the remaining sesame seeds.
  10. Bake for approx 25 minutes (the bread is ready when a tooth pick comes out clean).
  11. Remove the bread straight from the tin and leave to cool on a rack .


Of course the preparation time is without 2 hrs of rising.


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