Whole Wheat Molasses Sesame Seed Bread

By Hklbrries

First place, Fleischmann’s Yeast “Bake for the Cure” contest, 2010 Spokane County Interstate Fair.

Ingredients

• 3 cups milk
• 6 tablespoons butter or margarine
• 1/4 cup brown sugar
• 3 tablespoons yeast
• 3/4 cup warm water
• 1/4 cup dark molasses
• 3 tablespoons yellow cornmeal
• 3 tablespoons sesame seeds
• 2 eggs, beaten, plus 1 additional beaten egg to brush loaves before baking
• 5 to 7 cups whole-wheat flour, divided
• 1 tablespoon salt
• 1 to 3 cups unbleached white flour
• Oil

Preparation

Step 1

Scald milk, butter and brown sugar. Set aside for 20 minutes to cool.

Put the yeast in the warm water. Set aside for 20 minutes.

Mix molasses, yellow cornmeal, sesame seeds and two beaten eggs together in small bowl. When 20 minutes has passed, mix molasses mixture with milk mixture.

In another large bowl place three cups of whole-wheat flour. Add milk and molasses mixture, stirring until fairly well mixed. Add yeast and water, mix thoroughly; dough may be somewhat thin at this point. Add salt.

Add remaining flour one cup at a time, kneading until dough is smooth and elastic. (I use a total of five to seven cups of whole wheat flour and one to three cups white flour.) Shape into ball, place back into the same bowl, coat top with oil and let rise for 45 minutes.

Turn out onto lightly floured surface and knead to elastic consistency. Break/slice into four pieces that are approximately equal size.

Grease and flour four loaf pans. Place one piece into each greased and floured loaf pan, set aside to rise 20 minutes. Preheat oven to 350 degrees.

Mix one egg well and brush onto loaf tops (can sprinkle top with additional sesame seeds if desired). Place bread in oven and bake for 45 minutes. Let cool in pans on cooling rack approximately 20 minutes, and then remove from pans.