Title: Sesame And Sunflower Whole Wheat Bread
Categories: November 19
Yield: 1 servings

2 c Whole wheat flour
1 Envelope dry yeast
1 1/2 c Milk
1/4 c Honey 1 tablespoon sesame or
-vegetable
; oil
1 Egg; separated
1/2 c Cracked wheat*
2 ts Salt
1 3/4 c Unbleached all purpose
-flour; (about)
1/2 c Salted shelled sunflower
-seeds
2 1/2 tb Sesame seeds
1 tb Water
2 ts Chopped pecans
2 ts Rolled oats
2 ts Caraway seeds
2 ts Fennel seeds
2 ts Poppy seeds
2 ts Sesame seeds

*Also called bulgur, available at natural foods stores and supermarkets.

Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk,
honey and sesame oil in heavy large saucepan over medium heat to 115F.,
stirring occasionally. Remove saucepan from heat. Add milk mixture to dry
ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked
wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form
soft, slightly sticky dough. Knead on lightly floured surface until smooth
and elastic, adding more all purpose flour if very sticky, about 10
minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover
bowl with kitchen towel. Let dough rise in warm draft-free area until
doubled in volume, about 1 3/4 hours.

Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2
tablespoons sesame seeds. Turn dough out onto lightly floured surface and
knead until smooth. Divide dough in half. Pat each half into 1
1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm
draft-free area until almost doubled, about 1 1/4 hours.

Preheat oven to 375F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter
circle in center of one round. Starting at outside of circle, cut
1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly
apart and dividing bread into fifths. Repeat with second loaf. Beat egg
white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center
of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2
teaspoons sesame seeds into divided spaces.

Bake until loaves are brown and sound hollow when tapped on bottom, about
50 minutes. Transfer to racks and cool slightly. Serve bread warm or at
room temperature.

Makes 2 loaves.

Bon Appetit November 1990

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