Sesame-Grain Bread

From Great Breads: Home-Baked Favorites from Europe, the British Isles & North America

Cookbook

Author(s): Martha Rose Shulman, Steven Mark Needham

Page 54

Course: Breads

Photo by Peckish Sister

Photos (1)

Peckish Sister

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

Peckish Sister

13 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

These two whole grain loaves were moist and delicious. I love sesame, but I thought 3/4 of a cup with more on the top would be too much, but the sesame flavor did not overwhelm. I mixed black unhulled sesame seeds with hulled sesame seeds. I thought "cracking" the sesame seeds in a mortar and pestle was only appropriate for the hulled sesame seeds. I also substituted rolled barley for the oats. The recipe worked well.

Report