Sesame Whole Wheat Bread

This recipe takes some work, but the result is a hearty bread you just can't buy in a store.

1 package active dry yeast
Warm water
2 tablespoons blackstrap molasses
2 3/4 cups stone-ground 100% whole-wheat flour
1/4 cup nonfat dry milk
Sesame seeds
2 tablespoons brewer's yeast
1 teaspoon salt
1 tablespoon cold-pressed corn, safflower, or other oil
1/4 cup raw wheat germ
Milk

Oven: 350 degrees

Put 1/2 cup warm water in a large bowl and sprinkle with dry yeast. When softened, stir in another 1/2 cup of warm water, the molasses, one cup of flour and the dry milk. Beat well, cover, and let rise in a warm place thirty minutes, or until light and spongy.

Then add six tablespoons warm water, two tablespoons sesame seeds, and the remaining ingredients except the milk. Gradually beat in enough remaining flour with a wooden spoon to form a soft but firm dough.

Turn out on a lightly floured board and knead about ten minutes, or until dough is elastic and doesn't stick to the board. Put in a greased bowl and turn greased side up. Cover and let rise one hour, or until doubled.

Punch down and shape into a loaf. Grease a 9x5x3 loaf pan and sprinkle sesame seeds on the bottom. Put dough in pan, cover, and let rise thirty minutes, or until light and slightly above pan. Brush with milk and sprinkle with sesame seeds.

Bake about forty-five minutes, or until loaf sounds hollow when tapped with a knuckle. Turn out on a cake rack to cool.

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