Bread Baking: Seedy Wheat Bread Recipe

1. 1

   Combine the whole wheat flour and 1 cup of water in bowl of stand mixer. Cover with plastic and allow to rest at room temperature over night.

2. 2

   The next day, combine the remaining 1/4 cup of water, yeast, and brown sugar in small container and set aside for 10 minutes until it is foamy. Add yeast mixture to whole wheat mixture. Add bread flour. Knead with dough hook until the dough is elastic, about 10 minutes on low speed. Add butter, salt, and sesame seeds and continue kneading until fully incorporated, about 2 minutes. Cover bowl with plastic wrap and set aside until doubled, about 50 minutes.

3. 3

   Adjust oven rack to middle position and preheat oven to 350u00b0F. Sprinkle cornmeal on a baking sheet. Turn the dough out onto floured work surface. Knead briefly, then form into desired shape. Place on baking sheet seam-side down and cover with plastic wrap. Set aside to rise until doubled, about 25 minutes.

4. 4

   Remove the plastic wrap, slash as desired, and bake at 350 degrees until browned and center registers 210 degrees on an instant read thermometer, about 40 minutes. Cool completely on a rack before slicing.

* Per serving · 4 servings · Values may vary.

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