This recipe will make a 9 inch loaf. Since I wanted two large rolls for another dish, I used 1/3 of the dough for the rolls and the remainder for a 7-½ inch loaf.
1 cup whole wheat flour
¼ cup yellow cornmeal
1 Tblsp. fast-acting dry yeast*
1 tsp. baking powder
¼ cup dry buttermilk
1 tsp. salt
3/4 cup water (130 degrees F)
2 Tblsp. canola oil
3 Tblsp. honey
1 egg plus one egg yolk, room temperature (reserve egg white for topping)
2-3 cups all-purpose flour, divided
1 Tblsp. cornmeal for sprinkling in pan
Reserved egg white mixed with 1 tsp. water
1-½ Tblsp. sesame seeds
*I use Fleischmann’s Instant Dry Yeast, “Quick Rise” in Canada. This yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
In large mixer bowl combine 1 cup of whole wheat flour with cornmeal, yeast, baking powder, dry buttermilk powder and salt until blended.
Heat water and oil to 130 degrees F and add to dry mixture along with honey and egg plus egg yolk. Beat 3 minutes with a paddle beater at medium speed.
Insert dough hook and beat for 6-½ minutes longer, gradually adding all-purpose flour until dough is elastic and smooth. It will still be a little bit sticky because of the honey.
… cover and let rise in a warm place for 30 minutes. Punch down dough and let rest for 10 minutes.
Cover and let rise in a warm place for 30 minutes
Preheat oven to 375 degrees F
Brush the top of the loaf with the egg white/water mixture. Sprinkle with sesame seeds.
Bake @ 375 degrees F 12-14 minutes for the rolls, approximately 12 minutes for the rolls, 30 minutes for the 7-½ inch loaf and about 45 minutes for the 9 inch loaf. Remove from pans to a wire rack to cool.
Delicious fresh and warm with a dab of butter or toasted to enjoy with your morning coffee.