This bread uses a generous quantity of sesame oil in the dough, has walnuts folded in, and is topped with toasted sesame seeds. Unfortunately, I was a bit out of it when making it, so I forgot to add the walnuts before doing the preshaping like I was supposed to. Given that the dough was already divided, I decided to just add half the quantity of walnuts to half of the dough and leave the other one with just the sesame seeds. And, I have to admit, the one without the walnuts rose better and came out with a nicer shape. I think, if I were doing it again, I'd like to try a pure sesame loaf: sesame oil, sesame seeds folded into the dough, and sesame seeds on top.

Sesame-Nut Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 1 1/2 c. water
• 2 Tbsp. sesame oil
• 1 Tbsp. canola (or other neutral) oil
• 1/4 c. honey
• 250g sourdough discard (optional)
• 450g hard (strong/high grade/bread) whole wheat flour, divided
• 1 Tbsp. coarse sea salt
• 1/2 c. dry milk powder
• 4 1/2 tsp. active dry yeast
• 2 large eggs
• 150g hard (strong/high grade/bread) flour
• 1 c. chopped walnuts (or 1/2 c. toasted sesame seeds)
• 1 small egg
• 1 Tbsp. milk
• 2 Tbsp. toasted sesame seeds

Directions

1. Combine water, sesame oil, canola oil, and honey and heat to ~50°C (120°F).
2. Add the sourdough discard (if using) and 300g of the whole wheat flour and stir vigorously for ~100 strokes.
3. Add the remaining whole wheat flour, salt, milk powder and stir for another 100 strokes.
4. Cover and set aside for 30-60 minutes.
5. Add the yeast and mix in the 2 large eggs.
6. Work in the white flour, a little at a time.
7. Turn out onto a well-floured surface and knead for at least 20 minutes, working in small amounts of extra flour as needed to stop dough from being excessively sticky.
8. Round the dough and place in a covered bowl to rise (60-90 minutes).
9. Knock the dough back and work in the walnuts (or sesame seeds).
10. Divide the dough into two equal portions and round each one.
11. Cover and rest for ~10 minutes.
12. Grease two 20x10cm (8x4") loaf pans.
13. Shape each dough portion into a loaf and place into pans.
14. Cover and allow to rise for 45-60 minutes.
15. Preheat oven to 190°C (375°F).
16. Beat the small egg with the milk and brush the tops of the loaves with the mixture.
17. Sprinkle with sesame seeds.
18. Bake at 190°C (375°F) until done (~30 minutes).
19. Run a knife or a spatula around edges of pans and carefully turn loaves out.
20. Return to hot (but turned off) oven for 5-10 minutes, then transfer to wire rack to cool.