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Chia, this bread is wonderful! The addition of the sesame seeds to this whole wheat bread gives it just the right touch! This is a full-bodied bread, and full of flavor! I had to watch my machine as it kneaded because the dough needed just a touch more water. But that may have just been my machine. We consumed half the loaf at supper last night and I can't wait to have some as toast this morning! Thanks so much for sharing this recipe with us, Chia!!
I make this bread often ~ today I used 2 cups bread flour, 1 cup whole wheat, 1 cup rye, 2 tablespoons poppy seeds, 1/2 cup toasted sunflower seeds, and 1/4 cup toasted sesame seeds, 1 teaspoon lemon juice, and 2 tablespoons vital wheat gluten. I baked it at 350F for 20 minutes, tented it with foil and baked another 15 minutes. The loaf is so tall it barely fit into my bread bag! I thought I'd add a new photo ~ First reviewed on 01-12-09 ~ Delicious! Dense and chewy! My first attempt to make bread using rye flour ~ I only had 1/2 cup bread flour, so I also used 1-1/2 cups plain flour to substitute; I added 3 tablespoons vital wheat gluten and 1 teaspoon lemon juice to the recipe. Used the dough cycle of the ABM and made into two small loaves ~ slashed and let rise for 45 minutes; baked in Pyrex at 350 degrees for 20 minutes.
Very tasty bread with a great texture! I also added a tsp of lemon juice, per Kerfuffle's suggestion, and baked it for 30 minutes at 350 - I rarely use my bread machine to do the baking these days. Thanks for the great recipe!