whole wheat bubble loaf

Whole Wheat Bubble Loaf

2 cups bread flour, or more if needed
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 package active dry yeast
1 1/4 cups milk
2 tablespoons butter or margarine
1 egg
1 1/2 cups whole wheat flour
1/4 cup butter or margarine, melted
4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8 x 4-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 (120 degrees F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in whole wheat flour 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 scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon 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.

Preheat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Cool for 5 minutes; remove from pan. Pull apart to serve. Yields about 12 servings.