SESAME WHOLE-WHEAT SODA BREADS
- 2 to 2 1/2 cups whole-wheat flour
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 1/2 Tablespoons firmly packed light brown sugar
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 2/3 cup old-fashioned rolled oats
- 1/4 cup plus 1 teaspoon sesame seeds, toasted lightly & cooled
- 1 1/3 cups buttermilk plus additional for brushing the breads
in a bowl of adequate size,whisk together 2 cups of the whole-wheat flour, all-purpose flour, baking soda, salt and brown sugar. Add the butter and blend the mixture until it resembles coarse meal. Slowly stir in the oats and 1/4 cup of sesame seeds. Add 1 1/3 cups of the buttermilk gradually, stirring. Stir the dough until it forms a ball.
Turn the dough out onto a flour-covered surface. Knead in just enough of the remaining 1/2 cup of the whole-wheat flour to form a soft but not sticky dough. Knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces. Form each piece into a ball and flatten the balls slightly. Transfer the balls to a lightly buttered baking sheet. Brush the tops with the additional buttermilk and sprinkle them with the remaining 1 teaspoon sesame seeds.
Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely.
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
=======Tim and Sheila Culey =========
Turn the dough out onto a flour-covered surface. Knead in just enough of the remaining 1/2 cup of the whole-wheat flour to form a soft but not sticky dough. Knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces. Form each piece into a ball and flatten the balls slightly. Transfer the balls to a lightly buttered baking sheet. Brush the tops with the additional buttermilk and sprinkle them with the remaining 1 teaspoon sesame seeds.
Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely.
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
=======Tim and Sheila Culey =========
Submitted by Nov 26, 2009
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