Tuesday, July 13, 2010

Sesame Whole Wheat Bread

I really liked the texture of this bread, it was really soft and moist. The flavor was a little odd, I didn't like it very much. (But my 2 year old loved it!) I'll give it another taste tomorrow and see what I think then. Sometimes it just needs a day for the flavor to completely develop.
**My husband tried it and really liked it, I had some a little later and it was much better!

In a large bowl: 1 1/2 cups warm water, 1 tablespoon active dry yeast, pinch of light brown sugar. Stir to dissolve, then let sit until puffy (about 10 minutes). Then add: 1/4 cup packed light brown sugar, 1/4 cup light molasses, 2 1/4 cups whole wheat flour. Beat until smooth, then cover with plastic wrap and let rise for 1 hour.

To the yeast mixture add: 1/4 cup vegetable oil, 1/4 cup sesame seeds, 1/4 cup medium grind yellow cornmeal, 2 1/2 teaspoons of salt, 3 large eggs (at room temperature) and 1 cup of unbleached all purpose flour. Beat until smooth, about two minutes. Then add the remaining 4-4 1/2 cups of unbleached all purpose flour, 1/2 a cup at a time until you have a soft dough that clears the side of the bowl. Switch to a wooden spoon when needed.

Knead 4-5 minutes, adding 1 tablespoon of flour at a time if needed to keep from sticking. Be sure to not over knead, or the bread will be too dry. Place in a greased bowl, turning to coat. Then let raise 1 1/2-2 hours.

Grease or parchment line a baking sheet. Without working the dough further, divide into 3 pieces. Form into rectangle shape loaves and place on the baking sheet. Cover with plastic wrap and let raise for 1 hour.

Twenty minutes before baking preheat the oven to 350 F. Using a serrated knife slash three parallel lines in each loaf, about 1/4 an inch deep.

Bake for 35-40 minutes, or until evenly golden brown and loaves sound hollow when tapped. Pull loaves apart and place on cooling rack. Cool completely before slicing.