Sesame Bread

10 oz water
1 tbsp brown sugar
1 tsp kosher salt
4 tsp EVO oil
12oz Whole Wheat flour
12 oz Better for Bread flour
1 tbsp dry Baker’s yeast
Cooking spray
4 oz yellow cornmeal
1/4c sesame seeds

In order given above, place ingredients through yeast into ABM, and turn on dough cycle. On a clean dry floured surface, turn out the dough. Divide the dough into 2 equal portions, shaping each portion into a 12-inch-long loaf. Place the loaves on a baking sheet sprinkled with 1/2 cup cornmeal. Lightly brush the loaves with cold water. Sprinkle evenly with 1/4 cup of sesame seeds. Place a shallow pan of boiling water on the bottom rack of cold oven. Place loaves on middle rack of oven. Place the loaves in a 225° oven until doubled in size. Bake the loaves in the same oven at 400°. Bake for 35 minutes or until loaves sound hollow when tapped. Cool on a wire rack. This is inspired by Cuban bread, which requires a different baking method than most yeast breads; it undergoes one rise and is placed in an unheated oven (the dough rises a little more as the oven heats up). For best results, give this bread soon after baking. It's wonderful toasted with Preserves.