Instructions: In the large bowl of a mixer, soften yeast in the warm water for about 5 minutes. Stir in sugar, salt & butter. Add whole wheat flour, wheat germ & 1 c. of the all-purpose flour; stir until evenly moistened, then beat at medium speed for 5 minutes, pushing dough down as needed. (Without a mixer, beat vigorously with a wooden spoon until the mixture is stretchy & begins to pull away from the bowl as you beat.) Then by hand, stir in another 1 1/2 c. all-purpose flour to make the dough stiff enough to knead.

(If you have a heavy mixer with a dough hook, add the whole wheat, wheat germ & 1 c. all-purpose flour & beat for 5 minutes at medium speed; then add 1 1/2 c. all-purpose flour & beat 5 minutes or until dough pulls away from bowl.) Turn dough out onto a board coated with part of the remaining 1/2 c. all-purpose flour & knead until smooth & satiny; this takes 8 to 10 minutes (about 5 minutes with a dough hook). Place dough in an oiled bowl; turn over to oil top. Cover tightly & let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Punch down dough, knead lightly to release air bubbles, then divide into 12 equal-size pieces. Shape each piece into a smooth ball & place about 1 inch apart on a lightly floured tray or baking sheet. Cover with clear plastic film & allow to rest at room temperature for at least 45 minutes. Meanwhile, prepare egg glaze by lightly beating egg & cold water together. Rolling & Baking: Arrange oven racks so that one is on the bottom level & the other at the top level of your oven.

Roll out one ball of dough at a time on a lightly floured board to about a 12-inch circle or a 10 X 12-inch oval-it will be almost paper-thin. Carefully roll it onto your rolling pin & unroll onto an ungreased baking sheet. Brush lightly with egg glaze & sprinkle with about 1 T. sesame seed. Prick surface 3 or 4 time with a fork, & place on the lowest rack of oven. Bake bread in a 400F oven for about 8 minutes total, or until golden brown & puffy. After baking about 4 minutes or when you have the next sheet rolled, move the first bread to top of oven & place second one on the bottom rack. Continue in this way until all are baked. Cool briefly on racks, then stack.

Store the cooled breads tightly wrapped in plastic bags. If they lose crispness, place in a 300F oven for about 5 minutes or until crisp again.

Makes 12 large rounds.

WHITE FLOUR THIN BREAD

Instead of the mixture of flours used in the above recipe, use about 6 c. all-purpose flour, adding 4 c. in the first addition & remaining flour as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.