Thursday, January 12, 2012

Easy Whole Wheat Sesame Bread

 Bread happens to be my Kryptonite.  Its high up on my list... right up there with chocolate.  Since I like bread, I try to do it healthy-ish... makes it a tiny bit guilt free.  I have a favorite No knead recipe for white bread  so was thrilled when I came across this recipe for a No Knead Wheat and Sesame Bread.  Personally, I didn't think the sesame added much too it... perhaps toasted sesame seeds would add more depth.  I can see adding flax seed or wheat germ to this bread as well.
No-Knead Wheat and Sesame Yeast Bread
from the book 100% Pleasure

2 packages dry yeast
2 teaspoons salt
3 cups all-purpose white flour, divided
1 1/3 cups water
1 cup plain nonfat yogurt (I used Greek Yogurt)
3 tablespoons canola oil
3 tablespoons mild honey
2 1/3 cups whole wheat flour
4 tablespoons sesame seeds, divided

     In a large mixer bowl, combine the yeast, salt and 2 and  3/4 cups of the white flour; Mix together.
In a medium saucepan, stir together the water, yogurt, oil and honey.  Over medium heat, warm the mixture to 125 degrees F.  With the mixer on low speed, beat the yogurt mixture into the flour until blended.  Scrape down the sides of the bowl.  Raise the speed to high and beat for 7 minutes.]
Using a large wooden spoon, stir in the whole wheat flour, 2 tablespoons of the sesame seeds and the remaining 1/4 cup white flour until evenly incorporated.
Stir or knead the dough in the bowl until the flour is smoothly incorporated; if necessary to keep the dough from being sticky, add a bit more whole wheat flour.  Transfer the dough to a very large, lightly oiled bowl.  Lightly coat the top of the dough with oil.
Tightly cover the bowl with plastic wrap and set aside in a warm place for 50 minutes, or until the dough doubles in bulk.
Coat two 1 1/2 quart round casseroles or souffle dishes with non stick spray (I used one round dish and one loaf pan).  
Punch down the dough.  Divide in half and transfer to the prepared dishes.  Lightly oil your hands, then press and smooth the dough evenly into the dishes.  Sprinkle each portion with 1 tablespoon of the remaining sesame seeds; pat lightly to embed them just slightly.
Loosely cover with plastic wrap and set aside in a warm place for 20 to 30 minutes, or until the dough rises almost to the point of touching the plastic.  Carefully remove the plastic, being careful not to deflate the dough.  Let rise a little longer until the dough is about 1" above the pan tops.
Preheat oven to 375 degrees.  Transfer pans to the center oven rack.  Bake for 28 to 35 minutes, or until the tops are nicely browned and the loaf bottoms are firm and sound hollow when the loaves are removed from the pans and tapped.
Transfer the loaves to wire racks and let stand until coooled.  Cut into wedges or thick slices.
Yields 2 loaves

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