I like to have toasted homemade bread for breakfast and like to try different combinations of ingredients. I put together this recipe which incorporates whole wheat flour plus honey and sesame seeds. This bread has a nice flavor and a little bit of crunch from the sesame seeds.
SESAME HONEY BREAD
- 2 Tblsp. fast acting dry yeast*
- 2 cups whole wheat pastry flour
- 1 Tblsp. salt
- ½ cup sesame seeds
- 2-¼ cups milk
- 1/3 cup oil (canola)
- ½ cup honey
- 2-½ to 3 cups all-purpose flour
*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
In the large bowl of an electric mixer, place yeast, 2 cups whole wheat flour, salt and sesame seeds. Beat to blend dry ingredients.
Heat milk, oil and honey to 130 degrees F.
Add heated ingredients to dry mixture in bowl. With paddle beater, mix on medium speed for 3 minutes.
Remove paddle beater and insert dough hook. Continue to beat for 6-1/2 minutes, adding flour a little at a time. You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes. It may be a bit sticky because of the honey.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Roll the dough and form into loaves and/or rolls. Turn over and pinch the edges to seal. Place loaves/rolls in greased loaf pan or baking pan. Cover and let rise for another 30 minutes.
Preheat oven to 350 degrees F.
Bake 9-inch loaves for approximately 45 minutes, 7-¾ inch loaves for about 35 minutes and rolls for about 20 minutes until bread is golden brown and has a hollow sound when tapped on the bottom or to 205-210 degrees on a bread thermometer. Cover with a piece of foil if top is browning too fast. Remove bread from pan immediately, cover with a napkin or a tea towel and let cool on a wire rack.
Yield: Two 9-inch loaves or three 7-¾ inch loaves or two 7-¾ inch loaves plus six large rolls.