Sesame Wheat Bread Recipe

5 3 4
Sesame Wheat Bread Recipe
Sesame Wheat Bread Recipe photo by Taste of Home
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Sesame Wheat Bread Recipe

Read Reviews
5 3 4
Publisher Photo
Unlike many whole wheat bread that are dense and heavy, this makes a light tender loaf.—Rene Ralph, Broken Arrow, Oklahoma
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 min. + cooling

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 whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • Additional sesame seeds, optional

Directions

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. Yield: 2 loaves.
Originally published as Sesame Wheat Bread in Taste of Home December/January 2001, p45

Nutritional Facts

1 slice: 116 calories, 3g fat (1g saturated fat), 9mg cholesterol, 237mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • 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 whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • Additional sesame seeds, optional
  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 9x5-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.
Originally published as Sesame Wheat Bread in Taste of Home December/January 2001, p45

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laella User ID: 6652832 49113
Reviewed Apr. 18, 2012

"Lovely texture. Not at all heavy like some wheat breads tend to be. I put sesame seeds on top but they fell off a d made a mess. Next time I will use an egg wash instead of melted butter. GOOD RECIPE."

MY REVIEW
mrs.mark User ID: 5436322 29650
Reviewed Apr. 7, 2012

"This made a really nice moist bread that held together well."

MY REVIEW
foag User ID: 2647017 83729
Reviewed Dec. 22, 2008

"The BEST whole wheat bread Ive ever made by myself.

(also, to save some calories, I didnt brush melted butter on top and it was still yummy)"

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