Wheat Soy Sesame Bread
Submitted by Carolyn
High-protein wheat soy sesame bread with ground sesame seeds, soy flour, and whole wheat. A nutty, fiber-rich yeast loaf that makes two hearty loaves from scratch.
YIELD
2 loavesPREP
15 minCOOK
30 minREADY
2 hrsThis bread is built different. Ground sesame seeds and soy flour team up with whole wheat for a loaf that’s packed with protein and has a deep, toasty flavor you won’t find in any store-bought bread.
The sesame brings an almost tahini-like richness to every slice, while soy flour adds a subtle earthiness and helps the crumb stay moist. Soy grits scattered through the dough give little pops of texture that make this interesting to eat.
The recipe yields two full loaves, so bake one for the week and freeze the other.
Pro Tips
- Grind raw sesame seeds in a spice grinder or blender until they resemble coarse flour; don’t go all the way to paste
- This dough can be sticky because of the soy flour, so keep extra whole wheat flour nearby for kneading
- Tap the bottom of the baked loaf; a hollow sound means it’s done all the way through
Ingredients
Directions
In a large bowl, dissolve yeast in water.
Add remaining ingredients.
Turn out onto a floured bowl and knead until elastic.
Add more flour as necessary.
Place dough in large bowl, cover and let rise until doubled in size.
Punch down, knead for 3 minutes, adding more flour as needed.
Shape into 2 loaves and place in oiled loaf pans.
Let rise again until nearly doubled. Bake at 350℉ (180℃) F for 30 minutes.
Should sound hollow when done.
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