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1
Put the wheat berries in a small saucepan with water to cover by 2 inches.
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2
Bring to a simmer and cook until tender, about 1 hour.
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3
Drain and let cool.
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4
Toast the flax seeds in a small dry skillet over moderately high heat, shaking constantly, until the seeds darken and develop a toasty aroma.
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5
Be careful; they jump like popcorn when they get hot.
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6
In a large bowl, combine the all-purpose flour, whole-wheat flour, yeast, and salt.
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7
Mix to blend.
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8
Stir in the wheat berries and flax seeds, then add the water, oil, and molasses.
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9
Stir until the dough comes together, then turn it out onto a work surface and knead until smooth and elastic, about 5 minutes, adding all-purpose flour as necessary to prevent sticking.
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10
Transfer the dough to a lightly oiled bowl and turn to coat with oil.
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11
Cover the bowl with plastic wrap and set it in a warm, draft-free place until the dough doubles, 1 to 1 1/2 hours.
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12
Put the sesame seeds in a bowl.
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13
Turn the dough out on a floured board, punch it down, and divide it in half.
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14
Shape each half into a round.
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15
Moisten the surface with a wet towel or a spray bottle of water, then dip the surface of the bread in the sesame seeds.
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16
Place the loaves on a baking sheet dusted with cornmeal or lined with parchment paper.
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17
Cover the loaves with a dish towel and let them rise in a warm, draft-free place until almost doubled, about 1 hour.
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18
Preheat the oven to 400F.
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19
Place a rack in the middle of the oven.
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20
With a razor blade, cut 4 deep gashes in the shape of a large square on the surface of each loaf.
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21
Cover the loaves again and let rise for another 10 to 15 minutes.
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22
Place the loaves in the oven and mist them well with water from a spray bottle.
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23
Repeat the misting two more times at 10-minute intervals.
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24
Bake until the surface is well browned, the crust is firm, and the loaves sound hollow when rapped on the bottom with your knuckle, about 45 minutes.
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25
Cool completely on a rack before slicing.
