Monday, October 27, 2014

Whole Wheat Sesame Loaf

If you want a seriously soft and fluffy whole wheat bread, this is the one for you. It's soft, it's fluffy, it's light, it's squishy. And it's nice for sandwiches or toast.

The dough is very loose and sticky, so I suggest kneading with a stand mixer, if you have one. If you knead by hand, the stickiness of the dough is going to make you want to add flour to keep it from sticking to the work surface and to your hands.

It wouldn't be awful if you added a tad more flour, but try not to add too much.

If you like, this is the type of dough you can knead in bowl using a large dough scraper to move it around. It really is that loose and goopy.

Whole Wheat Sesame Loaf
by Donna

1 cup lukewarm water
2 1/4 teaspoons active dry yeast
1 cup Bob's Red Mill Organic Whole Wheat Flour
1 large egg
2 cups bread flour
1 teaspoon salt
2 Tablespoons honey
2 Tablespoons unsalted butter
Toasted sesame seeds, as needed

Put the water, yeast, and whole wheat flour in the bowl of your stand mixer and let it sit at room temperature for an hour. Yes, I'm serious. Let it sit and bubble.

Add the egg, bread flour, salt, honey and butter.

Knead with the dough hook until the dough is elastic. It will be sticky and very soft. Cover the bowl with plastic wrap and set aside for an hour. It should be doubled in size.

Spray a 9 x 5 loaf pan with baking spray. Use a dough scraper to transfer the dough to the loaf pan. Sprinkle sesame seeds on top (this will help keep the dough from sticking to your fingers) and use your fingers to press the dough into the pan so it fills it mostly evenly. It's fine if the dough doesn't fill completely into the corners.

Sprinkle more sesame seeds on top, if you like. Cover the pan with plastic wrap and let the dough rise until it reaches the top of the pan or slightly higher - about 30 minutes.

Meanwhile, preheat the oven to 350°F.

When the dough has risen, remove the plastic wrap and bake the loaf at 350°F until it's nicely browned and it reaches 200°F in the interior - about 40 minutes.

Remove the loaf from the pan and let it cool completely on a rack before slicing.

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