Sesame Whole Wheat Bread Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Add ingredients to bread machine in the order recommended by the manufacturer.
• Set Cycle: Whole Wheat, Size: 2lb.
• Check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
• Dough should be smooth and slightly sticky to the touch.
• You may also remove the dough after kneading and bake in the oven at 350°F until well browned, about 25 minutes.

Steps:

• add all ingredients in this order.
• cook on"whole wheat" cycle.

Steps:

• Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
• Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
• Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
• Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.

Steps:

• Combine the first 5 dry ingredients EXCEPT for 1/3 cup of the white flour.
• Add the butter, cut into bits, and cut into the dry mixture until it resembles coarse meal.
• Add oats and sesame seeds and mix again.
• Add the buttermilk gradually.
• Stir until it all forms a ball.
• Turn the dough out on a floured surface.
• Knead in the reserved white flour, as much as needed to make a soft dough.
• Divide dough into fourths.
• Shape each quarter into a round mini-loaf and flatten just a bit.
• Spray baking sheet with cooking spray and arrange mini loaves.
• Cut the top of each loaf with a shallow "x".
• If you wish, you may brush the tops with more buttermilk and sprinkle with more sesame seeds.
• Bake at 425 for 15-20 minutes, until lightly browned.
• Cool and serve.

Steps:

• In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. , In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds., Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under., Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.

Steps:

• Add ingredients following manufractures recommaditions.
• can be baked in the machine.
• or use dough setting.
• remove and form into loaf.
• place in oiled bread pan.
• rise until doubled.
• bake in 375 degree oven for 30 minutes.

Steps:

• Be sure to assemble all ingredients before starting. All ingredients should be room temperature for best results.
• Proof:.
• Fill mixer bowl with hot water and let set for a minute or two to warm. Discard water.
• Combine cereal, molasses or other sweetening, and hot water. Stir to mix.
• Add yeast. Allow to sit for 10 minutes. If yeast is not working after 10 minutes, you may need new yeast, or your water may have been too hot. Start over.
• If yeast has made mixture foamy, go to next step.
• Sponge:.
• Fit the mixer with the standard beater.
• Add egg, milk, gluten, oil, salt and water. Mix on low to combine.
• Add 3 cups whole wheat flour, and mix on low to combine. Batter should be about the consistency of cake batter.
• Turn mixer gradually to high, and beat for 5 minutes (use a timer!). Batter should be very smooth and creamy.
• Scrape down beater and bowl.
• Cover bowl loosely with waxed paper or plastic wrap, then with a kitchen towel wrung out in hot water.
• Set bowl in a warm place with no drafts. (I open my oven door part way, which leaves the light on, and place bowl in oven).
• Allow to completely double in size. This can take anywhere from 45 minutes to an hour and a half. Check frequently, it really makes a mess if it overflows.
• Knead:.
• After sponge has risen, put bowl back into mixer stand and fit dough hook. Put mixer on low for a few seconds to deflate sponge.
• Leaving mixer on low, gradually add 1 cup whole wheat flour. Continue mixing until flour is fully incorporated.
• Again, leaving mixer on low, begin adding unbleached flour no more than a quarter cup at a time.
• (Always err on the side of less flour - too much makes a hard, heavy and dry loaf).
• Continue adding flour and mixing until dough cleans the bowl and slaps against the sides as it rotates.
• Increase mixer speed to low-medium and continue kneading for 10 minutes (timer, please!).
• Turn off mixer and turn dough out onto a floured table or board.
• Make an indentation in the lump of dough and add amendments if you are using them. Fold dough up around amendments and turn over.
• Knead by hand until bread feels silky smooth and amendments are well distributed.(you will feel the whole grain cereal and amendments). This takes about 5 minutes. You may be incorporating some additional flour as you knead, but this should be very minimal.
• Second Rise:.
• Using a clean bowl (or wash your mixer bowl and re-use), heat bowl with warm water. Dry. Put about 2 teaspoons of olive oil in bottom of bowl.
• Form dough into a large ball, and put seam side up in bowl, turning until seam is on bottom and oil coats entire ball.
• Cover as before and allow to rise until double. Dough is doubled when a finger placed on the dough makes an indentation that does not bounce back.
• Shape and Bake:.
• Handling dough carefully, turn out onto floured board as before. Using your fingers, very gently deflate the bread.
• Shape as desired. I usually shape into 2 free-hand round loaves. Place on a baking sheet sprayed with vegetable spray.
• Cover again as before, and allow to rise about 15 minutes.
• Remove bread from oven (if using to rise) and preheat to 375°F.
• Using a very sharp knife or clean razor blade, slash the top of the loaves a couple of times to allow steam to escape. Be careful not to deflate loaf.
• Bake in lower third of oven for 20 - 25 minutes. If you have an instant read thermometer, bread will be about 195F when done. Old-fashioned way is to thump with knuckles and listen for a hollow sound.
• Remove to cooling racks. Bread can be eaten about 10 minutes later.
• Allow to completely cool before sliding into a plastic bag or bread saver for storage.
• *AMENDMENTS:.
• Amendments should not total more than ½ cup total.
• Green pumpkin seeds, sesame seeds, poppy seeds, hulled sunflower seeds.
• Toasted almonds, hazelnuts, walnuts, pecans or cashews.
• Sun dried tomatoes with a clove of crushed garlic and 2 tablespoons fresh basil.
• Any fresh or dried herb combination with nuts or seeds.