Improvised enriched sesame bread

After four careful studies on bread making, my skill with bread has consolidated into something tangible. Today, after making some bean patties, I had about 1/2 to 3/4 cup of leftover whole wheat flour. With a little time, I improvised an enriched bread. The recipe is imprecise, since I added stuff as and when it deemed fit.

Recipe: My first improvised enriched sesame bread (make 2 big muffin-sized rolls)

Ingredients:
- 1/2 to 3/4 cup whole wheat flour
- 1/2 cup unbleached white flour
- 1 egg beaten
- 2 teaspoons (tp) active dry yeast
- 2 tablespoons (TB) unsalted butter
- 1/2 tp salt
- 1 TB honey
- 1/2 tp toasted sesame
- about 1/3 cup water

Procedure:
1. Mix whole wheat flour, unbleached white flour, yeast, toasted sesame and salt. Add water and form a dough. Try to incorporate as much dry ingredients as possible into the dough. Add egg, melted butter, honey. Then knead the dough very well for 15 minutes to develop gluten. Allow it to rest for a few minutes. Then knead again. The dough should be smoother after rest. It will remain sticky but cohesive.
2. Allow to sit in a bowl to rise until its size double. Punch it down and knead it gently. Then separate into two pieces. Grease two small baking pans with butter. Sprinkle sesames on the greased surface. Place each piece in a small baking pan and allow to proof until the dough double its size again. Optionally, sprinkle sesame on the surface of each piece of dough. Sprinkle some water on top of the dough to prevent drying out while proofing.
3. While dough is proofing, preheat oven to 450F. When dough is ready, place it in the oven and bake for about 10-20 minutes.
4. Allow to cool for at least 1 hour. Cut and serve.

Observation:
This bread has a good taste and a crumb with big holes, rather like the whole wheat bread of Peter Reinhart's recipe. But this bread is a lot more enriched, with butter and egg. This bread is also very light-weighed for its volume. I think the gluten and the large amount of yeast do this trick. I cut it about 3-4 hours after it was out of the oven. The crumb was a little hard (unlike the soft crumb I got when I cut the the white bread and the whole wheat bread while they were still warm). Still, this bread was easy to cut with a fruit knife. I served it as a little side dish at a hotpot dinner today. The guests gave me some good appraisal for it. I am happy that hard work pays off.