Just about every Sunday afternoon I’ll make a loaf of bread for the week, and as much as I enjoy the basic whole wheat sandwich loaf I make frequently, it’s nice to have some variety. The whole wheat flour in that loaf causes the final product to be a bit tougher at times, which has caused me to turn to trying recipes without any whole wheat flour. I was recently introduced to this recipe and have made it three weeks in a row now.
I’ve had great results with this loaf each time I have tried it, and love the sesame taste (1/2 cup of sesame seeds!). I would suggest going to an asian/international store to buy sesame seeds. I was able to get about a pound of them for $5 versus paying a similar price at a regular grocery store for 1/3 lb.
The recipe has a lot of similarities to the whole wheat loaf I make, the major changes being sesame seeds, brown sugar, and a lack of whole wheat flour.
The recipe was originally from a book with recipes for bread machines, but I have been using the same bake time/temperature (350 degrees for about 40 minutes) as my whole wheat loaf.
It will keep at room temperature for about a week, although in our apartment it’s usually eaten by Friday!
Sesame Oat Sandwich Bread
- 2 3/4 cups AP flour
- 1/2 cup sesame seeds
- 6 tablespoons oats
- 2 tablespoons butter
- 4 tablespoons brown sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 9 ounces water
In a large bowl or stand mixer combine all ingredients. Knead for 10 minutes by hand or 5-7 minutes on medium in an electric mixer. The dough should be soft and slightly sticky, but clear the sides and bottom of the bowl.
Place in a lightly oiled bowl and let rise until doubled, about 2 hours. On an unfloured work surface pat the risen dough out to an 8 x 6 inch rectangle, and roll up into a loaf shape. Place in a greased loaf pan and let rise (covered) until the loaf crests the top of the pan, about another two hours.
Bake in a 350 degree oven for 40 minutes, rotating halfway through.