Sesame whole-wheat bread from Bread for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on October 09, 2017

    p. 43 -- Tasty, hearty bread. This is more of a soft, squishy, and slightly chewy loaf rather than crusty. I may not have kneaded enough, as the dough was still extremely sticky, but Hensperger warns not to knead for more than 2 minutes (which hardly seemed like enough). I put all 3 freeform loaves on one half-sheet pan as instructed, but they puffed up quite a lot in the oven and ended up running into each other and the sides of the pan quite a bit. I also sprinkled some extra sesame seeds on top, but they didn't stick very well without an egg wash. They were done at the 35 minute mark, registering 207* on an instant-read thermometer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.