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home > recipes > breads > sesame molasses-style wheat bread
from Memphis, TN. USA 2 C. Bread Flour 1/4 C. Whole wheat flour 2 T. Dark rye flour 2 T. Oat flour 2 T. Toased wheat germ 1 T. baking powder 2 tsp. Kosher salt 2 pk. yeast 2 T. Oil (Ev olive or sunflower oil) 2 tsp. Shortening 2 tsp. dark sesame oil 1 T. Apricot Jam or preserves 1 T. Molasses Old fashioned style 1 T. Sugar 3/4 C. Water 1 T. plain untoasted sesame seeds for topping More bread flour for kneading Heat oils, shortening in microwave. Heat water molasses, apricot jam in microwave. Dump everything together in 7 qt. bowl all at once. Start stirring with chopsticks for 3 -4 min. Use spatula to work into a ball sprinkle in a little flour to help free it from bowl. Start kneading with the spatula the edge of the dough stuff through center and turn bowl. Repeat for several laps around bowl until the ball is firm and free from bowl. Pick up ball and use palm twist method to turn and tuck smooth the ball and check for elasticity adding little flour as necessary. (Hold ball in left hand, twist and tuck underwith the right hand). When ball is smooth and elastic put back in bowl cover an let rise until double. Take dough out and gently deflate it and stretch out like a pizza making dimples wuith fingertips. Roll up into a log making 3 complete rollovers trap the dimples in the roll to add more air. Shape log by tucking to fit non stick loaf pan. Let rise the second rising in the loaf pan till 1 inch out of the pan. Split top 1/4 inch just before baking. Put in oven 375 F for about 20 min.

Sesame Molasses-style Wheat Bread


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for BREADS (358)
list all recipes by BIGREDWHISTLE (2)


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keyword: sesame
keyword: molasses
keyword: style
keyword: wheat
keyword: bread
recipes for breads
recipes by bigredwhistle
Email Address:
(posted June 9, 2007)

from Memphis, TN. USA

2 C.
Bread Flour
1/4 C. Whole
wheat flour
2 T. Dark
rye
flour
2 T.
Oat
flour
2 T. Toased
wheat germ
1 T.
baking powder
2 tsp.
Kosher salt
2 pk.
yeast
2 T. Oil (Ev
olive or sunflower oil)
2 tsp.
Shortening
2 tsp. dark
sesame oil
1 T.
Apricot Jam or preserves
1 T.
Molasses Old fashioned style
1 T.
Sugar
3/4 C. Water
1 T. plain untoasted sesame seeds for topping
More
bread flour for kneading

Heat
oils, shortening in microwave. Heat water molasses, apricot jam in microwave. Dump everything together in 7 qt. bowl all at once.

Start stirring with
chopsticks for 3 -4 min. Use spatula to work into a ball sprinkle in a little flour to help free it from bowl. Start kneading with the spatula the edge of the dough stuff through center and turn bowl. Repeat for several laps around bowl until the ball is firm and free from bowl.

Pick up ball and use palm twist method to turn and tuck
smooth the ball and check for elasticity adding little flour as necessary. (Hold ball in left hand, twist and tuck underwith the right hand).

When ball is
smooth and elastic put back in bowl cover an let rise until double. Take dough out and gently deflate it and stretch out like a pizza making dimples wuith fingertips. Roll up into a log making 3 complete rollovers trap the dimples in the roll to add more air.

Shape log by tucking to fit non stick loaf
pan. Let rise the second rising in the loaf pan till 1 inch out of the pan.
Split top 1/4 inch just before baking.

Put in oven 375 F for about 20 min.


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from Phoenix, Az, United States wrote:0  0

It's very good. I used a little more water in the recipe could be a typo. It has lots of flavor and is not too dense.
5 starsJune 29, 2007


 
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