Sesame Whole Wheat Bread Food

SESAME WHEAT BREAD

Steps:

• 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. , 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. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

SESAME WHEAT BRAIDS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. , In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. Punch dough down and divide in half. Divide each half into thirds., Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under., Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.

WHOLE WHEAT BAGEL RECIPE WITH SESAME AND ROSEMARY

Steps:

• To begin making the Whole Wheat Bagels with Sesame and Rosemary, first prep all the ingredients and keep them ready/
• In a small bowl, combine the yeast, salt, honey along with 1/2 cup of warm water and set aside for proofing (if needed)
• In the bowl of your stand mixer with the dough hook attachment; add the flour, yeast and the remaining water and salt.
• Turn on the switch and knead the flour water mixture until all the flour gathers into a mass of dough.
• At this stage add the butter and continue kneading for another 10 minutes until the mixture becomes smooth, elastic dough.
• Remove the bowl from the stand mixer.
• Cover the bowl with a moist cloth and allow it to rest and rise for about an two hours at room temperature.
• The dough will have a rise and slightly collapsed look.
• After 2 hours, preheat the oven to 200 C with a a ceramic tile or stone place in the middle of the oven. Place an empty broiler tray at the last rack of the oven.
• We will use this to pour some hot water to create steam in the oven. Dust a baking sheet/ tray evenly with wheat flour and keep aside.
• Carefully remove the dough from the stand mixer bowl and place it onto a clean working surface.
• Divide the dough evenly into 15 portions, and then, using the palm of your hand gently roll each portion into a soft ball of about 3 inches in diameter.
• It should only increase slightly in volume during this time.
• It must not be allowed to over prove and get too large!
• While the bagels are proving, heat a large saucepan with 4 liters of water on high heat.
• Stir in the sugar and allow it to melt completely.
• Reduce the heat to medium and lightly caramelize the syrup to a golden color, this process takes a good 20 minutes.
• Finally stir in the baking soda.
• Prepare kitchen paper towels dusted with flour to place the poached bagels
• Pour water into the broiler tray placed in the last shelf, so it gets hot before we can bake the bagels.
• Uncover the dough portions and push your two thumbs through the centre of the each ball and manipulating it a little, to create a hole.
• The hole should be roughly 2 inches in diameter. Repeat the same process with the rest of the balls.
• Now drop bagel shaped dough individually into the simmering caramel water and allow them to simmer for 1 minute on each side.
• If you have a large sauce pan you can add more than one bagel, but take care not to crowd the pan.
• This procedure is the secret to bagels having a slightly chewy crust, as the dough is enveloped in an invisible caramel coating.
• Once poached, gently remove them with a slotted spoon to remove any excess water and place on a kitchen paper towel that is dusted with flour.
• This will absorb some excess water from the bagels.
• Transfer the poached bagele to the floured baking sheet/tray. Sprinkle the poppy seeds or sesame seeds or rosemary evenly over each bagel pressing very gently so they stick.
• Place the tray into the ceramic stone in the oven and close the oven door. Bake the bagels with steam for 15 to 20 minutes until deeply golden browned and firm.
• Allow them to cool down for at least half an hour before serving.
• Slice them them into half with a bread knife and serve the Whole Wheat Bagels toasted along with cream cheese. They are simply delicious. Serve along with Roasted Broccoli And Potato Dip Recipe or along with char grilled vegetables.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

WHOLE-GRAIN SESAME BREAD

Steps:

• Add ingredients to bread machine in the order recommended by the manufacturer.
• Set Cycle: Whole Wheat, Size: 2lb.
• Check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
• Dough should be smooth and slightly sticky to the touch.
• You may also remove the dough after kneading and bake in the oven at 350°F until well browned, about 25 minutes.

SESAME AND SUNFLOWER WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
• Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
• Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
• Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.

SESAME WHOLE WHEAT BREAD

Steps:

• add all ingredients in this order.
• cook on"whole wheat" cycle.

SEEDED WHOLE WHEAT BREAD

Steps:

• Combine the ingredients in the order listed, except the flax seed and sesame seed.
• Select whole grain setting, 2 lbs loaf.
• At "add ingredient" beep, add flax and sesame.

WHEAT GERM SESAME BREAD

Steps:

• Add ingredients following manufractures recommaditions.
• can be baked in the machine.
• or use dough setting.
• remove and form into loaf.
• place in oiled bread pan.
• rise until doubled.
• bake in 375 degree oven for 30 minutes.

SESAME WHOLE WHEAT BREAD

Steps:

• 2 - 2 1/2 c. whole wheat bread flour 2 teaspoon salt 3 tbsp. sesame seeds 1/2 c. wheat germ Mix the molasses, water and yeast and let sit till yeast rises to the top. Fold in the flour (100 strokes or possibly more). Let this "sponge" sit in a hot damp place or possibly under a damp towel for 20-30 min till doubled. Mix remaining ingredients to the sponge. Mix well and knead well till thoroughly mixed, smooth and elastic. Let it rise as the sponge did, 25-35 min. Punch down and loaf the dough into buttered pans. Let rise and bake at 375 degrees for 40-50 min or possibly till the bread comes easily out of the pans. Make sure the pans are thoroughly buttered! Best eaten immediately with butter and honey. Hope you can save some for later!!

OATMEAL SESAME BREAD

Steps:

• Add all ingredients to bread machine and set on whole wheat cycle.