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, use white bread flour, not whole wheat, to ensure the perfect balance.
HANDS-ON TIME 15 minutes
TOTAL TIME 14¾ hours
MAKES 2 loaves, each 16 slices
INGREDIENTS
2 tbsp sesame seeds
1 tbsp poppy seeds
¼ tsp flaxseeds (optional)
3 cups whole wheat bread flour
3 cups white bread flour (approx)
2 tsp salt
1 tsp quick-rising (instant) dry yeast
2½ cups lukewarm water
DIRECTIONS
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 ⅓ cup of the remaining white flour. Scrape dough onto work surface; sprinkle ¼ cup of the remaining white flour over top. Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently flatten dough into ½-inch (1 cm) thick rectangle, sprinkling with up to ¼ cup of the remaining white 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 1½ hours.
Bake in 425°F (220°C) oven for 10 minutes. Reduce 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.)
NUTRITIONAL INFORMATION, PER SLICE: about 95 cal, 4 g pro, 1 g total fat (trace sat. fat), 18 g carb, 2 g fibre, 0 mg chol, 146 mg sodium, 23 mg potassium. % RDI: 1% calcium, 8% iron, 10% folate.
