WHOLE WHEAT SESAME BREAD

WHOLE WHEAT SESAME BREAD 3 packages dry yeast 3/4 cup very warm water 1/2 tsp granulated sugar 3 cups lukewarm milk 1/3 cup oil 1/3 cup packaged brown sugar 1/3 cup molasses 1/3 cup sesame seeds 2 eggs 1 Tbs salt 3 cups whole wheat flour 7-8 cups all purpose flour 1 egg, beaten Sesame seeds

Dissolve yeast in 3/4 cup warm water; stir in granulated sugar.

In a large bowl combine milk, oil, brown sugar, molasses, and sesame seeds; mix well.

In the large bowl, combine the yeast mixture, 2 eggs, salt, and whole wheat flour. Mix

well. Add all purpose flour 1 cup at a time and mix until well blended.

Dough should be soft and sticky.

Turn dough out onto a lightly floured work surface and knead for 5-10 minutes until smooth and elastic, using additional flour as necessary to prevent sticking (try to use as little flour as possible).

Transfer dough to a clean bowl which has been wiped with vegetable oil. Turn dough over once or twice to coat dough with oil on all sides, then cover bowl with plastic wrap and place it in a warm place so the dough can rise (about an hour or until fully doubled in size).

Punch dough down and divide into 3 portions. Arrange in loaf pans. Cover and allow to rise until doubled in size.

Brush tops with beaten egg and sprinkle with additional sesame seed

Bake at 350°F for 35-45 minutes until bread sounds hollow when tapped. Remove from pan and cool on wire rack. Cool completely before slicing.

Extra loaves may be tightly wrapped and frozen for up to 6 months.

Yield: 3 loaves, 16 servings in each loaf.

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