Generously grease one 2-quart deep casserole dish or two 8 x 4-inch loaf pans.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup
bread flour, sugar, salt, and yeast; blend well.
In small saucepan, heat milk and butter until very warm (120 degrees F). Add
warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3
minutes at medium speed.
By hand, stir in whole wheat flour to form a stiff dough.
On floured surface, knead in 1 to 1 1/2 cups bread flour until dough is smooth
and elastic, about 10 minutes.
Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise
in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes.
Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.
For casserole loaf, place half of dough pieces in prepared dish; drizzle with
2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds.
remaining dough pieces, butter and sesame seeds.
For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle
with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with
another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second
Cover; let rise in warm place until light and doubled in size, about 40 to
Heat oven to 400 degrees F.
Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.