Sesame Bran Bread

Here is the result of the sponge from the last post. This is a really nummy loaf of bread! After I added the rest of the ingredients, I let the dough rise for two hours at room temperature, and then punched it down. I then shaped it into loaves, and placed the loaves in a slightly warm oven to rise. I baked the loaves at 375 for 45 minutes. Mmmm! Steaming, fresh-from-the-oven bread!

Sesame Bran Bread

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Here's one of my favorite bread recipes from Mel London's Bread Winners (1979). If you ever happen to find this cookbook, I highly recommend having your own copy. I have had endless fun experimenting with the recipes of London's Bread Winners. This one was submitted by a ballerina by the name of Noelle, but, of course, I made my changes to it.
This is a picture of the sponge I made after I took it out of the refrigerator. It has 1 cup water, 1 1/2 cups milk, 1/2 teaspoon yeast, and enough whole wheat flour to make a thick pea-soup-consistency.
I then added another 1 1/2 teaspoons yeast, two eggs, 1/2 cup melted butter, 1/2 cup bran, about 1/2 cup sesame seeds, and enough whole wheat flour to make a very sticky dough. Then, I turned it out on the floured counter top, and poured on about another 3/4 cup of sesame seeds, and more flour, which I kneaded into the dough. I kneaded the dough until it was a heavy dough, but still quite sticky. Now, it's rising in the oven. I can hardly wait to have hot bread for supper!