SESAME WHEAT BREAD
Unlike many whole wheat bread that are dense and heavy, this makes a light tender loaf.-Rene Ralph, Broken Arrow, Oklahoma
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 237mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
WHOLE-WHEAT BREADSTICKS WITH SESAME
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour, 1/4 cup of the sesame seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Brush each piece with beaten egg white, then roll each piece in 1 tablespoon of the remaining sesame seeds, until coated. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 0 grams
SESAME WHEAT BRAIDS
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
WHEAT GERM SESAME BREAD
A nice light, airy bread. Make in a ABM but I just used the dough setting and finished it in the oven.
Provided by ChrisF
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2116.2, Fat 60.3, SaturatedFat 9.1, Cholesterol 186, Sodium 2420.6, Carbohydrate 346.2, Fiber 25.8, Sugar 53.1, Protein 58
SESAME WHOLE WHEAT BREAD
Make and share this Sesame Whole Wheat Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- add all ingredients in this order.
- cook on"whole wheat" cycle.
Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4
SESAME AND SUNFLOWER WHOLE WHEAT BREAD
Provided by Sue Ellison
Categories Bread Bake Sesame Bon Appétit Colorado
Yield Makes 2 loaves
Number Of Ingredients 19
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.
WESTRUP WHOLE WHEAT BREAD
I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years.
Provided by Shannon Westrup
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h10m
Yield 40
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
- Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 14.1 g, Cholesterol 9.9 mg, Fat 2.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 195.8 mg, Sugar 4.3 g
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
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