Improvised sesame bread (2nd time)

This is a bread that I made specially for some friends this weekend. I missed them so much that I decided to bake some breads to bring over for a visit. But it turned out that they stopped by, and we had a very nice evening getting together.

Recipe: Sesame bread (make 5)

Ingredients:
- 1 cup grocery store brand whole wheat flour
- 1.5 cup grocery store brand unbleached white flour
- 2.5 tp active dry yeast
- 0.5 cup water
- 2 eggs, lightly beaten
- 1 TB honey
- 2.5 TB maple syrup
- 1 tp kosher salt
- 2-3 TB melted unsalted butter
- 1 tp roasted white sesame seeds
- 1 TB white sesame seeds for topping

Procedure:
1. Mix whole wheat flour, white flour, active dry yeast and salt in a large bowl.
2. Heat 0.5 cup of water to slightly warm.
2. Add 2 eggs, 1 TB honey and 2.5 TB maple syrup into the mixed dry ingredients. Stir to incorporate. Add a small amount of water from the 0.5 cup to help incorporate the dry ingredients. When more than 2/3 of the ingredients are incorporated, add in the melted butter. Continue to roll in the remaining flour until all is incorporated. While mixing, add water in small amount, up to 1/2 cup. The dough that is formed should be tacky but not sticky. Knead the dough for about 10 minutes.
3. Rub dough with a little oil and allow to rest in slightly warm temperature until it has expanded to 1.5 times its original size. Meanwhile, coat 4 mini kugelhopf molds with oil. Sprinkle sesame seeds on the greased molds.
5. Punch the dough down and knead for 1-2 minutes. Cut into 5 pieces and place each into a mini kugelhopf mold. Moisten the top of each piece with water. Sprinkle some sesame seeds on each. Allow to rest until each piece has expanded to 1.5 times its size.
6. Heat oven to 450F. Place the molds in oven. Adjust oven setting to 400F. Bake for 10 minutes. Rotate the molds by 180 degrees. Bake for another 10-15 minutes.

Observations:

The bread is slightly sweet. The butter gives the crumb a nice taste, but it's not overly rich. I would want to increase the amount of salt by about 1/4 to 1/2 tp next time.