1 Loaf


4 Cups Whole Wheat Flour
1½-2 Cups Warm Water
1 Package Dry Yeast with No Preservatives
1 Tbsp. Pure Vegetable Oil or Seed, or Nut Oil
1 Tbsp. Barley Malt Syrup, or Rice Syrup,
or Carob Syrup
1/3 Cup Sesame Seeds
Non-Hydrogenated Margarine


Preheat oven to 375 degrees.  Grease a loaf pan with
Non-Hydrogenated Margarine.
Add yeast to water and let stand for 5 minutes.         
Then add syrup and oil.  Then slowly add the flour.  
Beat well, preferably with an electric mixer, until dough
becomes stiff.
Knead for several minutes on a lightly floured surface.
Gradually add sesame seeds to the dough
as you knead.  
Continue kneading until dough is elastic and firm.
Place in  loaf pan and shape into corners with
wet spatula. Cover with damp cloth and let rise in a warm
place until the dough doubles in bulk.  
From 45 minutes to 1 hour.
Bake in the oven for about 40 minutes, until you hear a
hollow sound when you tap lightly on the crust
and sides of the pan.
Let cool before inverting pan to remove loaf.