Honey-Wheat Bread

Sesame seeds add not only flavor and crunch to these delicious loaves but fiber and healthy monounsaturated fat as well.

Serves: 16Hands-on: 25 minutesTotal: 3 hours 10 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 1 cup whole milk
  • 1 cup water
  • ½ cup honey
  • 3 Tbsp. butter
  • ¼ tsp. salt
  • 1 large egg
  • 2 cups whole-wheat flour
  • 2 packages (¼ oz.) instant-blend dry yeast
  • 2 Tbsp. sesame seeds
  • 4 cups all-purpose flour
  • 1 egg white
  • 2 Tbsp. sesame seeds

Directions

  • In medium saucepan, combine milk, water, honey, butter, and salt. Heat over medium heat until butter melts. Remove from heat and let stand for 30 minutes or until just lukewarm. Beat in egg.
  • Meanwhile, in large bowl combine whole-wheat flour and instant-blend yeast. Add milk mixture and beat for 1 minute. Then gradually stir in enough all-purpose flour to make a firm dough.
  • Turn out onto floured surface and knead, adding additional flour if necessary, until dough is elastic. Place in greased bowl, turning to grease top; cover and let rise until double, about 1 hour.
  • Grease two 9" × 5" loaf pans with unsalted butter and set aside. Punch down dough and divide into two parts. On floured surface, roll or pat to 7" × 12" rectangle. Roll up tightly, starting with 7" side. Place in prepared pans. Brush with egg white and sprinkle each with 1 tablespoon sesame seeds.
  • Cover with towel, and let rise until double, about 30 minutes. Preheat oven to 350°F. Bake loaves for 35–45 minutes or until golden brown. Turn onto wire rack to cool completely.

Recipe Information

Serves: 16

Ingredients

  • 1 cup whole milk
  • 1 cup water
  • ½ cup honey
  • 3 Tbsp. butter
  • ¼ tsp. salt
  • 1 large egg
  • 2 cups whole-wheat flour
  • 2 packages (¼ oz.) instant-blend dry yeast
  • 2 Tbsp. sesame seeds
  • 4 cups all-purpose flour
  • 1 egg white
  • 2 Tbsp. sesame seeds

Directions

  • In medium saucepan, combine milk, water, honey, butter, and salt. Heat over medium heat until butter melts. Remove from heat and let stand for 30 minutes or until just lukewarm. Beat in egg.
  • Meanwhile, in large bowl combine whole-wheat flour and instant-blend yeast. Add milk mixture and beat for 1 minute. Then gradually stir in enough all-purpose flour to make a firm dough.
  • Turn out onto floured surface and knead, adding additional flour if necessary, until dough is elastic. Place in greased bowl, turning to grease top; cover and let rise until double, about 1 hour.
  • Grease two 9" × 5" loaf pans with unsalted butter and set aside. Punch down dough and divide into two parts. On floured surface, roll or pat to 7" × 12" rectangle. Roll up tightly, starting with 7" side. Place in prepared pans. Brush with egg white and sprinkle each with 1 tablespoon sesame seeds.
  • Cover with towel, and let rise until double, about 30 minutes. Preheat oven to 350°F. Bake loaves for 35–45 minutes or until golden brown. Turn onto wire rack to cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat4g
Saturated Fat2g
Cholesterol20mg
Sodium50mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars9g
Protein6g