Sesame Wheat Bread

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup honey
3 tablespoons shortening
1 tablespoon salt
1 egg
1/4 cup sesame seeds, toasted
2-1/2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
Additional sesame seeds, optional

In a mixing bowl, dissolve yeast in water. Add milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans.

Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minute or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves.