ROSEMARY & GARLIC WHOLE WHEAT SANDWICH BREAD
MAKES 2 LOAVES, EACH 16 SLICES HANDS-ON TIME 15 MINUTES TOTAL TIME 14 3/4 HOURS
2 tbsp sesame seeds, divided
1 tbsp poppy seeds, divided
1/4 tsp flaxseeds (optional)
3 cups whole wheat bread flour
3 cups white bread flour, divided (approx) 2 tsp salt
1 tsp quick-rising (instant) dry yeast 2 1/2 cups lukewarm water
2 tbsp minced fresh rosemary
4 cloves garlic, pressed
Stir 1/4 tsp of the sesame seeds with 1/4 tsp of the poppy seeds; stir in flaxseeds, if using. Set aside.
In large bowl, whisk together whole wheat flour, 2 cups of the white flour, remaining sesame seeds and poppy seeds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.
Grease two 8- x 4-inch loaf pans. Using floured hands, gently press out dough into 1/2-inch thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.
Sprinkle dough with rosemary and garlic. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle.
Cut in half crosswise. Roll each half to scant 8- x 4-inch cylinder; place, seam side down, in prepared loaf pans.
Sprinkle with reserved sesame seed mixture. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in size, 1 to 1 1/2 hours.
Preheat oven to 425°F. Bake for 10 minutes. Decrease heat to 375°F; bake until light golden and loaves sound hollow when tapped, about 30 minutes.
Transfer to racks, serve warm or let cool. (Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.)
PER SLICE about 95 cal, 4 g pro, 1 g total fat (trace sat. fat), 18 g carb (2 g dietary fibre, trace sugar), 0 mg chol, 146 mg sodium.