Walnut Sesame Seed Bread Recipe
Ingredients
| I tbsp granulated sugar 15 mL | ||
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 tbsp walnut oil or vegetable oil 25 mL | ||
| 1 cup coarsely chopped walnuts, toasted 250 mL | ||
| 1 egg white, lightly beaten 1 | ||
| Sesame seeds | 1/2 Cup (16 tbs) | |
Directions
In bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
Stir together whole wheat and all-purpose flours and salt; set aside.
In large bowl, combine remaining warm water with oil; stir in yeast mixture.
By hand or using mixer fitted with dough hook, gradually beat in flour mixture, adding just enough all-purpose flour to make soft dough that does not stick to your hands.
Turn out onto lightly floured surface and knead for 10 minutes by hand or 5 minutes in mixer or until very smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm spot for 1 hour or until doubled in bulk.
Punch down dough; knead in walnuts.
Cut dough in half; roll out each half into oval about 14 X 16 inches (35 x 15 cm).
Roll up lengthwise to form 2 long loaves; pinch seams closed.
Brush lightly with egg white; roll in sesame seeds.
Place loaves on well-greased large baking sheet.
Cover loosely with greased plastic wrap; let rise in warm place for about 45 minutes or until doubled in bulk.
Bake in 375CF (190°C) oven for 30 to 35 minutes or until loaves sound hollow when tapped on bottoms.
Remove to rack and let cool.
Makes 2 loaves.
* Vacuum-packed or freshly shelled walnuts are recommended.
To toast walnuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant.
Let cool completely.
Stir together whole wheat and all-purpose flours and salt; set aside.
In large bowl, combine remaining warm water with oil; stir in yeast mixture.
By hand or using mixer fitted with dough hook, gradually beat in flour mixture, adding just enough all-purpose flour to make soft dough that does not stick to your hands.
Turn out onto lightly floured surface and knead for 10 minutes by hand or 5 minutes in mixer or until very smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm spot for 1 hour or until doubled in bulk.
Punch down dough; knead in walnuts.
Cut dough in half; roll out each half into oval about 14 X 16 inches (35 x 15 cm).
Roll up lengthwise to form 2 long loaves; pinch seams closed.
Brush lightly with egg white; roll in sesame seeds.
Place loaves on well-greased large baking sheet.
Cover loosely with greased plastic wrap; let rise in warm place for about 45 minutes or until doubled in bulk.
Bake in 375CF (190°C) oven for 30 to 35 minutes or until loaves sound hollow when tapped on bottoms.
Remove to rack and let cool.
Makes 2 loaves.
* Vacuum-packed or freshly shelled walnuts are recommended.
To toast walnuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant.
Let cool completely.
Chef
