January 27, 2008

Toasted Sesame Graham Wheat Bread

I also baked two loaves of Sesame Graham Bread yesterday. This was my first braided bread, and I think it looks so pretty. I'm pondering shaping more breads like this and/or experimenting with different shapes. This bread smells amazing from start to finish with the sesame seeds and oil!

Toasted Sesame Graham Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 Tbsp. honey
2 Tbsp. sesame oil

2 tsp. salt
2 cups graham wheat flour
2 cups bread flour

1/4 cup toasted sesame seeds
2 Tbsp. toasted sesame seeds

Heat the water until warm, between 105°F and 115°F. Pour into warmed mixing bowl, and add the yeast. Let stand 5 minutes. Add honey, oil, salt and graham flour. Beat well. Cover and let stand 15 minutes.

Slowly add the bread flour and 1/4 cup sesame seeds, and beat until a stiff dough forms. Knead until dough pulls away from sides and is smooth and springy but soft to the touch. Cover and let rise until doubled, about 1 hour.

Lightly grease baking sheet. Turn dough onto lightly floured or oiled surface, and punch down. Divide into 6 parts. Shape each part into a strand, approximately 12 inches long. Braid three strands together, pinching the ends to seal. Place both loaves, smooth side up, on baking sheet. Cover and let rise until nearly doubled, about 45 to 60 minutes.

Preheat oven to 375
°F. Brush loaves with water and sprinkle each with 1 Tbsp. sesame seeds. Bake 25 to 35 minutes, until the loaves are golden and a wooden skewer inserted into center comes out clean and dry. Remove from sheet and cool on wire racks.

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