An extra savory loaf, for next-level sandwiches.
When I think about it, I’m pretty sure I’ve eaten more sandwiches than any other type of food. Since kindergarten, I’ve packed myself a sandwich nearly every weekday of my scholarly and professional life.
Weekday sandwiches usually feature cold cuts, veggies, bound salads, or spreads (PB&J, specifically). But on the weekends I often serve them hot as breakfast sandies, paninis, grilled cheeses, or BLT’s. And let’s not even go down the rabbit hole of burgers, hot dogs, and pizza (although I do consider all of them sandwiches as well).
My point being: I love sandwiches. The versatility. The packability. The endless options for sauces and fillings. And, of course, the bread.
Now that I’m baking it, sourdough is my go-to for sandwiches. Although I love a freeform country loaf made in a dutch oven, some people (and by that I mean my husband) find the crust too tough for sandwiches (he’s delicate and I love him for it).
Luckily, sourdough isn’t just one kind of bread. To keep the peace, I alternate my hearty thick-crusted loaves with soft and fluffy tin-baked sandwich bread.
My latest is this sesame sourdough sandwich bread, and it’s a keeper. I first started making it as a way to use up extra stock, which—in addition to the sourdough—gave the loaf an extra-savory kick. Then I began adding sesame oil to the dough, and topping it with sesame seeds. That was a game changer in both depth-of-flavor and enchanting-aroma. Finally, I swapped out the salt for soy sauce and my mind was blown.
The result is a loaf that can take ANY sandwich to the next level, whether it’s a simple weekday deli delight, or a toasty weekend treat. Basically, with this bread, the world is your sandwich. Go forth and make it tasty.
More like this Sesame Sourdough Sandwich Bread:
Given my love for both sandwiches and sourdough, you may not be surprised to hear I have quite a few recipes for sourdough sandwich breads. If you are looking for more, might I suggest a Sourdough Potato Bread, Sourdough Brioche, or Honey Whole Wheat Sourdough. There are plenty more where that came from, in my Sourdough Sandwich Loaf Collection. And even more in my Sourdough Bread Collection.
Sesame Sourdough Sandwich Bread
Ingredients
- 25 grams (2 tbsp) sesame oil
- 15 grams (1 tbsp) soy sauce
- 100 grams (⅓ cup + 1 tbsp) active sourdough starter see note
- 240 grams (1 cup) chicken or vegetable stock, or dashi broth
- 390 grams (2¾ cups) all-purpose or bread flour
- Butter for pan
- Sesame seeds for topping
Instructions
- In a large bowl combine sesame oil, soy sauce, starter, and stock or broth. Whisk until mixture is bubbly and completely combined.
- Add flour to the bowl and mix until a shaggy dough forms.
- Knead dough until soft, supple, and slightly tacky (but not sticky). This may take about 10-15 minutes by hand or 6-8 minutes in a mixer with dough hook on medium speed.
- Transfer dough to a clear container or bowl. Mark the position of the top of the dough on the side the container with a washable maker or rubber band and cover with plastic wrap or a towel.
- Leave dough to rise at room temperature until it has increased in volume by about 50-100%. This may take around 4-6 hours (see note).
- Butter a 9×5-inch loaf pan. Lightly flour a work surface. Fill a small bowl with water and use it to wet your hands. Punch down dough and gently release it from the sides of the container. Transfer dough to your floured work surface.
- Lightly stretch dough into a square and then roll into a 5×16 inch rectangle. Fold the dough in thirds, bringing the shorter edges in.
- Starting from one of the short edges, roll up the dough like a sleeping bag.
- Pinch together the seam and the ends. Add more flour to surface and use your hands to roll out dough to a roughly 8-inch log. Place dough seam-side down in the prepared loaf pan. Cover with a damp towel or lightly greased plastic wrap. Allow to rise until about doubled in volume. This may take around 3-6 hours (see note).
- When ready to bake, preheat oven to 350°F. Brush the top of the loaf with water and sprinkle generously with seasame seeds.
- Bake for about 40-50 minutes, until golden brown and internal temperature is at least 190°.
- Allow to cool in pan for 5 minutes. Remove to a wire rack and cool completely before slicing. Bread can be stored in a sealed plastic bag for up to a week at room temperature, or much longer if frozen.
