Whole Wheat Bubble Loaf

2-2 3/4 C white flour, divided

1½ tsp salt                                             

2 Tbsp sugar

1 pkg (2½ tsp) dry yeast            

1¼ C milk               

2 Tbsp butter

1 egg

1½ C whole wheat flour

4 Tbsp melted butter

4 tsp sesame seeds



Combine in a large bowl, 1 C of white flour, salt, sugar and yeast.  Heat milk and 2 Tbsp butter until very warm (120 degrees).  Add milk mixture to dry ingredients with egg, mix well.  Add whole wheat flour and enough of the remaining white flour to make a stiff dough.  Kneed on a floured surface until smooth and elastic; 8-10 minutes.  Place in a greased bowl and turn to grease all sides.  Cover and let rise in a warm place until doubled in size; 45-60 minutes.  Punch down.

Butter a 9x13 or similar shallow pan.  Using a sharp knife, cut dough into 30-40 walnut size pieces.

Place 1/2 of the pieces into a pan and drizzle with 2 Tbsp of melted butter and 2 tsp of sesame seeds.  Top with remaining dough pieces, melted butter and sesame seeds.

Cover and let rise in a warm place until doubled in size.

Bake in 375 degree oven for 30-35 minutes or until the loaf sounds hollow.

Pull apart to serve.

Variations:

White Bread Bubble Loaf - Substitute white flour for whole wheat flour.

Cheese and Garlic Bubble Loaf - Combine 2Tbsp parmesan cheese and 1 tsp each garlic salt and paprika with sesame seeds and sprinkle half of mixture as described.

Cinnamon Sugar Bubble Loaf - Increase sugar in the dough to 4 Tbsp.  Combine 4 Tbsp and 1/2 tsp cinnamon in place of the sesame seeds.