Sesame Whole-Wheat Bread

I've been experimenting with different bread recipes.  They all have tasted good (can fresh bread taste poorly?), but a good texture has been tough to find - usually too crumbly.  I've found a recipe that holds up and thought I'd share it.  It's from a book called "The Bread Bible" by Beth Hensperger.

Pour into bowl:

1 1/2 cups warm water (105-115 degrees)

Sprinkle with 1 Tbsp yeast and a pinch of brown sugar.  Stir to dissolve and let stand at room temperature til foamy, about 10 minutes.

Add to it:

1/4 cup (packed) brown sugar
1/4 cup light molasses
2 1/4 cups whole wheat flour

Beat til smooth.  Cover and set aside at room temperature until foamy, about an hour.

Add:

1/4 cup vegetable or sesame oil
1/4 cup sesame seeds
1/4 cup medium grind cornmeal
2 1/2 tsp salt
3 eggs, room temperature
1 cup all-purpose or bread flour

Beat til smooth, about 2 minutes.  Add remaining 4-4 1/2 cups flour, 1/2 cup at a time, until a soft dough is formed.

Turn dough onto lightly floured board and knead gently about 4 minutes or in a machine switch to the dough hook and knead for 3 minutes until dough is smooth and springs back when pressed. Place dough in greased container, cover and let rise at room temperature til doubled, 1 1/2 to 2 hours.

Turn dough onto lightly floured surface and without working the dough, divide it into three portions.  Form each portion into a fat rectangular loaf, place it seam side down on the baking sheet (greased or dusted with cornmeal).  Cover loosely and let rise til doubled, about 1 hour.

Preheat oven to 350, slash some parallel lines on top or sides for a nice effect.  Bake 35-40 minutes (mine was more like 20) til hollow sounding and golden brown.

I don't know if it's the eggs or molasses or a more careful method, but it holds itself together so nice.  Mind you, I've only made one batch - we'll see if it's consistent. :)