A combo of whole wheat and white bread flours gives these loaves an airier texture than straight-up whole wheat flour would. When you're dusting the work surface with flour, use white bread flour, not whole wheat, to ensure the perfect balance.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
Stir ¼ tsp of the sesame seeds with ¼ tsp of the poppy seeds; stir in flaxseeds (if using). Set aside.
In large bowl, whisk together whole wheat flour, 2 cups of the white flour, remaining sesame seeds and poppy seeds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.
Make-ahead: Let rise for up to 18 hours.
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top.Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently press out dough into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.
Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Sprinkle loaves with reserved sesame seed mixture. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.
Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
Transfer to racks; serve warm or let cool.
Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.
Flavour Boosters
Cheese and Herb Sandwich Bread
Follow first three paragraphs. Stir together 1 cup shredded extra-old Cheddar cheese, 1 cup grated Parmesan cheese and 2 tbsp chopped fresh thyme; set aside 1/4 cup for topping. Sprinkle rectangle with remaining cheese mixture; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe, sprinkling dough cylinders in pans with reserved cheese mixture.
Rosemary and Garlic Sandwich Bread
For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.
Cinnamon Raisin Sandwich Bread
Follow first three paragraphs. Sprinkle rectangle with 1 1/2 cups raisins and 1 tbsp cinnamon. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.
Sun-dried Tomato and Olive Sandwich Bread
Follow first three paragraphs. Sprinkle rectangle with ⅓ cup finely chopped Kalamata olives and ⅓ cup finely chopped drained oil-packed sun-dried tomatoes. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.
Nutritional facts per slice: about
- Fibre 2 g
- Sodium 146 mg
- Protein 4 g
- Calories 95.0
- Total fat 1 g
- Potassium 23 mg
- Cholesterol 0 mg
- Total carbohydrate 18 g
%RDI
- Iron 8.0
- Folate 10.0
- Calcium 1.0
