Black sesame seed bread

I have find out about the benefits of the black sesame quite recently. Besides that has a stronger aroma, the black sesame has higher nutritional properties than the the normal white sesame.
A good friend of mine was telling me that she was eating black sesame with any food. Another friend of mine was advertising it as a miracle ingredient to improve the immune system. Well, I am usually skeptical when it comes to new ingredients that comes and go in fashion these days. However, as I knew that during the winter the probability to get a cold is very high I decided to give it a try.
It is not bread that I am talking about, but a mixture between grounded black sesame and honey from which I take a half of teaspoon every morning straight after waking up. I do not know if it is just a pure coincidence or this really works but so far the cold avoided me this winter. For a mother with a young baby who often wakes up during the night, keeping a good immune system is essential.
Following the current success of this recipe I was thinking to include the black sesame also in bread so here it is what I managed to bake.

Ingredients:

• 730ml water (room temperature) 
• 288g liquid sourdough
• 250g buckwheat flour
• 900g white bread flour 
• 20g liquid barley malt
• 15g gluten powder
• 50g black sesame seeds
• 16g salt

Directions:

1. Day 1, 20:20 Mix all ingredients with a standing mixer.
2. Day 1, 20:35 Cover the bowl with a lid and let it stand in the fridge overnight for the first fermentation. As it was winter weather, I let my bowl to stand outside at 3-4ºC instead of putrting it in the fridge.
3. Day 2, 07:30AM Bring the dough inside, at room temperature. Let it warm for few hours.
4. Day 2, 10:30 AM Take the dough out of the bowl and shape it in 2 big oblong loaves.
5. Day 2, 10:45AM Prepare 2 cake pans (mines are heatproof glass), layered with baking paper on the bottom. Put the dough in the pans and let them raise for the 2nd fermentation. Cover them with a towel.
6. Day 2, 14:00 Without preaheating, turn on the oven and set the temperature to the maximum (270ºC). Put the loaves immediately inside. Let them bake for 30 minutes at 270ºC and then bake for another 30 minutes but reduce the temperature to 220ºC.
7. Day 2, 15:00 Take the breads out of the oven and let them cool on a wire rack.