Whole Wheat Bubble Loaf
- 2 cups bread flour, or more if needed
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 package active dry yeast
- 1 1/4 cups milk
- 2 tablespoons butter
- 1 egg
- 1 1/2 cups whole wheat flour
- 1/4 cup butter , melted
- 4 teaspoons sesame seeds
- 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.
- Repeat with 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 pan.
- Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes.
- Heat oven to 400 degrees F.
- Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- Cool for 5 minutes; remove from pan.
- Pull apart to serve.
Yield: about 12 servings