Preparation

We mix our bread dough in either our bread maker or in our mixer.

If you are grinding your own flour from wheat berries, the flour will be warm, and the water should not be preheated.

Place the flour in the mixing bowl or in the bread maker container. Hollow out the center of the flour and add the lecithin and molasses. Add about half of the water and the yeast and begin mixing. Add small amounts of water as needed to bring the dough to a springy consistency, and continue mixing.  The total kneading time should be approximately 20 minutes.

Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough on the Sesame Seeds and form into a cylinder about 1/3 m. (12") long. Cut in two pieces and reform into into a loaf making sure that the the entire surface, including the ends are coated with the Sesame Seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. X 24 cm. (4-1/2" X 9") bread pans.

Baking

If you have a warming drawer, place the bread pans in the warming drawer set on low to rise. If you don't have a warming drawer, set the oven to warm setting 40-45°C (110-120°F). Be careful that the oven does not overheat. Place the bread pans in the oven to raise the dough. Total rising time should be about 45 minutes to an hour.

When the dough risen to at least more double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 35-40 minutes after the over has risen to the baking temperature. If you used your warming drawer, transfer the bread pans to the oven when if has risen to the baking temperature.

When the crust is firm, but not crispy, the bread is done. Remove the bread from the oven and from the baking pans. Let cool on a wire rack.

Enjoy!