Whole Wheat Bread with Sesame Seeds

Sprinkle the yeast over the warm water

Add 1/2 tablespoon of sugar and tilt the container to moisten all the yeast

Let it sit for about 5 minutes

In a small pan, heat 1/2 cup of milk, 1/4 cup of milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 2 tablespoons of butter or margarine until it's almost melted, about 3 minutes

Let it cool down slightly, so the mixture is warm

In a bowl, combine 1 cup of whole wheat flour and 1 egg

Add the yeast mixture and mix with an electric mixer for 2 minutes, scraping the sides of the bowl

Gradually add the remaining flour, mixing until you get a workable dough

Place it on a floured surface and knead for several minutes

Add the parsley and almonds and knead well

Shape into a ball and place in a greased bowl, cover with plastic wrap, and let rise in a protected area for about an hour

In a small pan, heat 2 tablespoons of butter or margarine and 1 tablespoon of olive oil

Add the garlic and cook slowly

Do not let the garlic brown

Let it cool down

Let the dough rest for 5 minutes

Open up the dough to form a rectangle about 20 x 30 cm

Brush with the garlic butter mixture, reserving 2 tablespoons for later

Sprinkle with grated Parmesan cheese

Roll up tightly and seal the edges

Place seam-side down in an English muffin tin, about 26 x 12 cm

Brush with the reserved garlic butter mixture

Let it rise for about 40 minutes

Bake in a preheated oven (180°C) at moderate heat for about 40 minutes or until golden brown

Remove from the mold and let cool completely before cutting

Déjà 1 loaf.