Application Guide

TOASTED SE SAME—WHOLE WHEAT BREAD
In the early 1970s I used to buy a moist, dense whole wheat bread at Barbara’s Bak-
ery, a small Palo Alto bread shop owned by entrepreneur Murray Jaffe. This was their
signature bread, and if you didn’t get there before noon, it would be sold out. Two es-
sential tips for the best flavor and texture: use cold-pressed sesame oil, which is paler
in color and milder than the toasted sesame oil used in Asian foods, and use fine-grind
whole wheat flour.
1
1
/
2
-POUND LOAF
2 tablespoons sesame seeds
1
1
/
3
cups water
2 tablespoons honey
3 tablespoons sesame oil
3
1
/
2
cups whole wheat flour
2 tablespoons gluten
1
3
/
4
teaspoons sea salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
2-POUND LOAF
2
1
/
2
tablespoons sesame seeds
1
2
/
3
cups water
3 tablespoons honey
1
/
4
cup sesame oil
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