Variations of this unusual bread have been around for years. Try this Whole Wheat version.
| 2 | C | bread flour |
| 2 | tbsp | sugar |
| 1-1/2 | tsp | salt |
| 1 | tbsp | active dry yeast |
| 1-1/4 | C | milk |
| 2 | tbsp | butter |
| 1 | egg | |
| 1-1/2 | C | whole wheat flour |
| 1/4 | C | butter |
| 4 | tsp | sesame seeds |
Generously grease one 2-quart deep casserole dish or two 8-x4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120F). Add warm liquid and egg to four mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat four to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.
Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissosrs, cut dough in to 30 to 40 walnut-size pieces.
For casserole loaf, place half of the dough pieces in prepared dish; drizzle with 2 tbsp melted butter and sprinkle with 2 tsp sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.
For 8-x4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tbsp melted butter and sprinkle with 1 tsp sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.
Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. Yield; about 12 servings.