Soak the sesame seeds in adequate water for an hour

Drain the water while you sieve the seeds

In a non stick pan,dry roast the sesame seeds on low heat for about 4-6 minutes (or until you see them visibly dry). The heat should be low, as we do not want them to have a burnt taste

Take them off heat and keep aside in a bowl

In a large mixing bowl, assemble all the rest of the ingredients

Knead for 5 minutes on speed 1

Stop the kneader and thrown in the sesame seeds now. Knead for 8-10 minutes on speed 2(if using a electric kneader). By hand, knead atleast for 12-15 minutes (stretching and folding the dough well in the process)

Sprinkle a generous amount of flour on your working surface and transfer the dough onto it

Knead with hand for a couple of minutes while you tuck and fold the dough several times

Grease the mixing bowl well and tuck the dough neatly into a ball and place it back in the bowl

Take some oil in your palm and apply it on the surface of the dough

Keep the dough covered in a warm place for a minimum of 2 hours for the first round of proofing

Post 2 hours, sprinkle some flour on your working surface again and transfer the dough back on your working surface

Knead gently for a minute or two and flatten it

Fold it twice and seal the edges by pinching them tightly

Grease a bread loaf tin with some oil and place the dough in the tin in a warm place to proof for 45 minutes

Post the 2nd round of proofing, preheat the oven to 250 degree celcius for atleast 10minutes

Place the bread tin in the preheated oven and bake for 30-35 minutes (you may want to turn the tin halfway to ensure even baking)

Check the surface and the base of the bread by tapping a few time. It should sound hollow, indicating it’s ready

Cool the bread by taking it off the tin and placing it on a cooling rack

Tip:Cover the bread with an aluminium foil and keep it zip locked in room temperature until fully consumed. Should be ideally consumed within a week

Tip: brush some butter on the surface and sides for a brighter look and soft crust