Preparation and baking time: 3 - 3 1/2 hours. Yield: 2 large loaves.

3 tbsp. sesame seeds
1 tbsp. dry yeast
1 tbsp. honey
1/2 c. water at 100 degrees
2 beaten eggs (1 for dough, 1 for basting)
1/4 c. melted butter
2 1/2 c. warm water
1/2 c. honey
4 c. whole wheat flour
4 c. white flour

(For best results, have all ingredients except water at room temperature.)

Roast sesame seeds in a frying pan over medium heat, stirring constantly. Remove from heat when seeds turn golden brown. Set aside.

Proof yeast in 1/2 cup water with 1 tablespoon honey. If yeast is good (meaning it will develop a foamy head, like beer), mix all ingredients, except sesame seeds and flour, in a large mixing bowl.

Mix in 2 cups flour, then stir in 2 tablespoons sesame seeds. Mix in remaining flour 2 cups at a time.

Dump contents of bowl onto floured surface and knead 10-15 minutes. Blend in additional white and whole wheat flour as needed to reduce stickiness. Dough is ready when it resumes its shape after being pressed by two fingers.

Grease or butter a large bowl and put the dough in to rise. Turn the dough in the bowl to grease the entire surface. Cover the bowl and let the dough rise in a draft-free warm place until doubled in bulk, about 35-45 minutes.

Punch down the dough with your fist and turn it out onto the floured surface to knead. Add flour as needed to reduce stickiness. Dough is ready when it responds as described after first kneading.

Split dough into two equal pieces. Flatten dough with palm and press toward edges out from the enter to eliminate air bubbles.

Roll flatten dough into a coil. Turn ends under and pinch all seams closed. Place dough into a greased 9x9 inch loaf pan and flatten dough until it touches all sides. Press down all edges to form a rounded top. Repeat with second piece of dough.

Let dough rise about 35-45 minutes until doubled in bulk in a warm place, no drafts. Dough does not need to be covered.

Just before baking, baste loaves with a beaten egg and sprinkle remaining sesame seeds on top of loaves.

Bake at 400 degrees for 15 minutes and 375 degrees for 25 minutes more. Loaves are done if they sound hollow when tapped. Remove loaves from pans immediately and cool on a wire rack.