I baked this loaf of sesame bread from Josey Baker's excellent bread baking book. I loved his voice and writing style with very clear and easy instructions. Reading it will make you feel like he is standing over your shoulders and gently encouraging you to get the technique right while cracking a few jokes.
I made the load over the course of three days while I was baking batches of granola for a massive order at work. The long rise really helped to deepen the flavour with a tough of sourness. A generous amount of toasted sesame seeds is added to the dough and after shaping, rolled on the outside as well which gives it a super nutty flavour. Pair it with salted butter ( I used good old Amul butter) and jam to enjoy a stellar breakfast or snack.