WHOLE WHEAT BUBBLE LOAF

WHOLE WHEAT BUBBLE LOAF 2 to 2 1/2 c. flour 2 tbsp. sugar 1 1/2 tsp. salt 1 pkg. active dry yeast 1 1/4 c. milk 2 tbsp. butter 1 egg 1 1/2 c whole wheat flour 1/4 c. butter, melted 4 tsp. sesame seed

Generously grease one 2 quart deep casserole dish or two 8 x 4 inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 to 1 1/2 cups flour until dough is smooth and elastic with blisters under the surface (about 10 minutes). Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size.

Punch down dough several times to remove all air bubbles. Allow to rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut sized pieces. For casserole loaf: Place half of dough pieces in prepared dish. Drizzle with 2 tablespoons melted butter; sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds. For 8 x 4 inch loaves: Place 1/4 of dough pieces in 1 pan. Drizzle with 1 tablespoon melted butter; sprinkle with 1 teaspoon sesame seeds. Top with another 1/4 of the dough pieces, butter, and sesame seeds. Repeat with second pan.

Cover; let rise in warm place until light and doubled in size, 40 to 60 minutes. Heat oven to 400 degrees. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan.

#wholewheat #bubble #loaf