Sesame whole-wheat soda breads

1 servings

Ingredients

Quantity Ingredient
2 1/2 cups whole-wheat flour; up to 2
1⅓ cup All-purpose flour
1 teaspoon Baking soda
2 teaspoons Salt
1½ tablespoon Firmly packed light brown sugar
½ Stick cold unsalted butter; cut into bits (1/4
; cup)
⅔ cup Old-fashioned rolled oats
¼ cup Plus 1 teaspoon sesame seeds; toasted lightly and
; cooled
1⅓ cup Buttermilk plus additional for brushing
; the breads

Directions

In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and ¼ cup of sesame seeds, add 1⅓ cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining ½ cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute.

Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a ⅛-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer he breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Makes 4 small loaves.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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