No sleep for the wicked/-/ Spiced Black sesame Swirl Loaf | No sleep for the wicked/-/ Spiced Black sesame Swirl Loaf – The Moonblush Baker



If you read my last post you would know that I am currently experiencing the worse pain in the back of my mouth. No not from eating too many sweets (however I do worry about this given my addiction to sugar) but my wisdom teeth are all impacted. Basically they are growing back into my face. GREAT…

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When I was 18 I thought, “Hey, pat on the back Belinda, you survived puberty and high school; now it is going to be clean sailing from here” and “You have done undergoing growing pains, so now all you have to worry about is life”. Boy was I wrong…. I actually forgot about the last stage of teenage transition to adult hood. I guess I can be thankful they are coming in now because I currently live with my parents and the price for the surgery is mind blowing (hell; Why does it cost that much to get something REMOVED from my body).

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Anyway right now I feel more drained than ever before as the pain meds have put me in a state of absolute sleepiness and haziness. I am not used to taking meds AT ALL. I have honestly not taken a pain killer cold tablet; Nothing for about two years. So no surprise to see how much I am affected by them. It took me 3 minutes to do a simple division by 100 (unit pricing for those who are interested in how I shop).

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So I am feeling very wicked because it is either I get load of sleep at once or none at all. My life is like a roller coaster of alert hyperactivity and utter fatigue; this must be what it is like to have a new born baby.

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The best part is I have to take these for another month till I can get these growing teeth out. Yep and with my timing problems; university is starting again too (like next week). So I will be drugged up and attending school; like most of student there I guess (bah-tish). I will survive, just pissed off that biology has failed me once again.

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Now you may be wondering “What the hell is wrong with this loaf!?”

“Why has it got horns?!””



Yes, I admit it may look ugly, demonic even. However do not judge it by its cover, this way you see you get lines of sugar bread goodness EVERYWHERE. I came upon this be mistake as I wanted to make the traditional swirl buns; however this look much more impressive.

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This bread is inspired by the cinnamon swirled loafs I have seen so much on the food blog networks. To make it my own I added some ground up roasted black sesame to the mix, which makes the comforting childhood classic somewhat exotic. While you may not be able to get the full force of black sesame, the natural toasty qualities of roasted sesame make the cinnamon really sing. Darkly rippled sweet butter bread is the exotic cousin of the cinnamon toast. Slather it will butter or eat it plain; it goes wonderfully with black coffee or tea.

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Spiced Black sesame loaf

Makes A standard load tin 24cm x13cm, plus a few extra buns.

7g yeast

100g sugar

100g warm milk

100ml water

25g milk powder

550g white bread flour

5g salt

100g butter

1 egg white

Egg wash of one egg plus 15ml water.


Adapted from

100g dark brown sugar

60g light brown sugar

50g black ground sesame seeds

2 tbsp (14g) ground cinnamon

113g unsalted butter, cold, in pieces

30g corn flour

Activate yeast in the mixture of warm milk and 50g sugar. Allow to sit for 20 minutes or until foamy.

Place flours, remaining sugar, egg white, salt, milk powder in large bowl. Stir to combine

Pour in yeast mixture and knead on a well-floured surface. Form a rough dough ball by kneeding for about 10minutes.

Knead for a further 10-15mintues by hand adding butter in all cubes till combined. Knead until it has the ability to hold itself up into a round shape.

Grease a large bowl and the ball of dough and cover. Allow to proof for 2 hours.

Make the filling. In a bowl stir together the two types of brown sugar, ground sesame, corn flour, and cinnamon. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly

Pre heat oven to 180C. Grease, line and flour your loaf pans. I used a standard 1 pound loaf tin but you will not need all the dough. You can make buns from the extra.

Punch down dough once doubled. Roll out dough into a rough rectangle about 40×30, brush on filling.

Be firm when you roll up the loaf like a Swiss roll. Cut the log into sections about 5cm wide and set inside your load tin. Place them closer than normal to each other. This will create the Hilly affect

Brush with egg wash and. Proof again for 1 hour, covered with cling wrap.

Once it has doubled, Take off cling and bake in the preheated oven for 35 minutes. Cover with foil after 20 minutes.

Once bake, cool for 5 minutes and turn out on to cooling rack.