Monday, November 12, 2012

Sesame Bread

I made this on a whim once, and based on positive feedback from a friend I made it a second time to refine the recipe.  This is the improved version.

Yield: 2 loaves


  • 6-7 cups flour, divided
  • 3 tbsp sugar
  • 1 tbsp salt
  • 2 tbsp sesame seeds
  • 1 tbsp milled flax seed
  • 2 tsp wheat gluten
  • 4 1/2 tsp yeast
  • 2 tbsp shortening
  • 2 tbsp tahini
  • 2 1/4 cups warm water


  1. In a large bowl, mix 3 cups of flour with the sugar, salt, sesame seeds, milled flax seed, wheat gluten, and yeast.  Cut in the shortening.
  2. Add the tahini and water.  Mix until smooth.  Add enough remaining flour to form a dough.  Knead for 5-8 minutes.
  3. Cover and leave in a warm place to rise until doubled, about 60 minutes.
  4. Punch the dough down.  Divide in half and form each half into a loaf.  Place into greased bread pans and let rise until doubled, about 45 minutes.

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