Sesame Whole Wheat Bread
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Compressed yeast cake||2 Ounce (Use 2 Cakes, 1 Ounce Each)|
|Water||3 Cup (48 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Nonfat dry milk solids||1 Cup (16 tbs)|
|Brewers yeast||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Whole-wheat flour||3 Cup (48 tbs)|
|Sifted all-purpose flour||4 1⁄2 Cup (72 tbs)|
1 Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed yeast.
2 In a bowl, add warm water and sprinkle dry yeast or crumble cakes in to it.
3 Allow to rest for a few minutes , then stir to dissolve.
4 Add in sugar, salt, eggs, oil, milk, brewers' yeast, wheat germ, and sesame seed.
5 Beat thoroughly for 2 minutes.
6 Mix in the flours.
7 On a floured pastry board or cloth,or board and knead to a smooth and satiny dough.
8 In a greased bowl, place the dough and turn once.
9 Let rise until doubled , for about 1 hour.
10 Punch down and allow to rise for another 30 minutes.
11 Make 3 loaves from the dough, and place in greased loaf pans (9x5x3 inches).
12 Allow to rise for another 1 hour or until doubled.
13 Bake in a preheated moderate oven at 350 degrees fahrenheit for about 45 minutes.
14 Slice and serve.