Toasted Sesame–Whole Wheat Bread

In the early 1970s I used to buy a moist, dense whole wheat bread at Barbara’s Bakery, a small Palo Alto bread shop owned by entrepreneur Murray Jaffe. This was their signature bread, and if you didn’t get there before noon, it would be sold out. Two essential tips for the best flavor and texture: use cold-pressed sesame oil, which is paler in color and milder than the toasted sesame oil used in Asian foods, and use fine-grind whole wheat flour.