Across the board, most bakers and chefs I know love the umami flavour of toasted sesame seeds. I’m no exception. After making the basic country loaf many times, the Sesame Sourdough was the first bread I made from the Tartine No. 3 bread book by Chad Robertson. And this is the one that got me hooked!
Toasted unhulled organic sesame seeds are folded in at a late stage after the dough has had a chance to develop. We’ve used Metchosin-grown Whole Wheat and Organic Bread Flour from Saskatchewan and a scoop organic Rye Flour for additional flavour. The dough gets a further sesame hit when it’s rolled in a bowl of sesame seeds and placed in a proofing basket for its overnight proof. You get the lovely sour tang of sourdough combined with the big umami of sesame seeds. Healthy and filling!