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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Unlike many whole wheat bread that are dense and heavy, this makes a light tender loaf.Rene Ralph, Broken Arrow, Oklahoma Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup honey |
3 tablespoons shortening |
1 tablespoon salt |
1 egg |
1/4 cup sesame seeds, toasted |
2-1/2 cups king arthur premium 100% whole wheat flour |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
additional sesame seeds, optional |
Directions:
1. 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.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
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