Just like last time, the hi-maize didn't seem to affect the bread's taste or texture in any remarkable way. That's a good thing if you're trying to get more fiber but you're not all that fond of whole grain breads.
I also added sesame seeds to the dough for a little added texture and flavor.
They whey I use is left over from making yogurt. Water is a perfectly fine replacement
White Sesame Bread with Hi-Maize Flour
1 tablespoon brown sugar
2 1/4 teaspoons instant yeast
2 1/4 cups all purpose flour
1/4 cup hi-maize flour
1 teaspoon salt
1/4 cup sesame seeds
1 tablespoon olive oil
In the bowl of your stand mixer, combine the whey (or water), brown sugar, and yeast. Set aside until it's foamy, about 10 minutes.
Add the flour and hi-maize flour. Knead with the dough hook until the dough is smooth and elastic. Add the salt, sesame seeds, and olive oil and knead until the olive oil is incorporated and the sesame seeds are evenly distributed.
Form the dough into a ball, drizzle with a bit more olive oil and put the dough back into the bowl. Cover with plastic wrap and set aside until the dough has doubled, about an hour.
Remove the dough from the bowl and form it into your preferred shape. Place it on the prepared pan, seam-side down, and cover with plastic wrap. Set aside to rise until doubled, about 30 minutes.
Slash as desired and bake at 350 degrees until nicely browned, about 40 minutes.
Cool completely on a rack before slicing.
This has been submitted to Yeastspotting.