Sesame Whole Wheat Bread Recipes

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SESAME WHEAT BREAD



Sesame Wheat Bread image

Unlike many whole wheat bread that are dense and heavy, this makes a light tender loaf.-Rene Ralph, Broken Arrow, Oklahoma

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup honey
3 tablespoons shortening
1 tablespoon salt
1 egg
1/4 cup sesame seeds, toasted
2-1/2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
2 tablespoons butter, melted
Additional sesame seeds, optional

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 237mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

SESAME WHOLE WHEAT BREAD



Sesame Whole Wheat Bread image

Make and share this Sesame Whole Wheat Bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 4h10m

Yield 2 pound loaf

Number Of Ingredients 10

1 1/4 cups water
2 tablespoons butter
1/4 cup honey
1/2 cup sesame seeds
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons salt
2 cups bread flour
1 1/4 cups whole wheat flour
3/4 cup rye flour
3 teaspoons dry yeast

Steps:

  • add all ingredients in this order.
  • cook on"whole wheat" cycle.

Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4

MULTIGRAIN SEEDED BREAD



Multigrain Seeded Bread image

Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

Steps:

  • In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
  • In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  • Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
  • Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  • When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g

SESAME AND SUNFLOWER WHOLE WHEAT BREAD



Sesame and Sunflower Whole Wheat Bread image

Provided by Sue Ellison

Categories     Bread     Bake     Sesame     Bon Appétit     Colorado

Yield Makes 2 loaves

Number Of Ingredients 19

2 cups whole wheat flour
1 envelope dry yeast
1 1/2 cups milk
1/4 cup honey
1 tablespoon sesame or vegetable oil
1 egg, separated
1/2 cup cracked wheat*
2 teaspoons salt
1 3/4 cups (about) unbleached all purpose flour
1/2 cup salted shelled sunflower seeds
2 1/2 tablespoons sesame seeds
1 tablespoon water
2 teaspoons chopped pecans
2 teaspoons rolled oats
2 teaspoons caraway seeds
2 teaspoons fennel seeds
2 teaspoons poppy seeds
2 teaspoons sesame seeds
*Also called bulgur, available at natural foods stores and supermarkets.

Steps:

  • Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
  • Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
  • Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
  • Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
  • Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.

WHOLE-GRAIN SESAME BREAD



Whole-Grain Sesame Bread image

This is my new favorite bread! Rising time not included. SOURCE: Modified by me from the original found in "Great Bread Machine Baking - Marlene Brown".

Provided by najwa

Categories     Yeast Breads

Time 30m

Yield 2 lb loaf, 20 serving(s)

Number Of Ingredients 12

1 1/4 cups buttermilk or 1 1/4 cups water
2 tablespoons butter
1 tablespoon sugar
1/4 cup honey
1/4 cup sesame seeds
2 tablespoons wheat germ
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons salt
2 1/4 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3 1/2 teaspoons bread machine yeast

Steps:

  • Add ingredients to bread machine in the order recommended by the manufacturer.
  • Set Cycle: Whole Wheat, Size: 2lb.
  • Check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
  • Dough should be smooth and slightly sticky to the touch.
  • You may also remove the dough after kneading and bake in the oven at 350°F until well browned, about 25 minutes.

Nutrition Facts : Calories 134.4, Fat 2.6, SaturatedFat 1, Cholesterol 3.8, Sodium 204.2, Carbohydrate 24.4, Fiber 2.1, Sugar 5.3, Protein 4.2

SESAME WHEAT BRAIDS



Sesame Wheat Braids image

When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm water (110° to 115°)
1/3 cup sugar
1 tablespoon canola oil
1 cup whole wheat flour
2 large eggs, room temperature
1 tablespoon water
1 tablespoon salt
5 to 6 cups all-purpose flour
2 teaspoons sesame seeds

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. , In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds., Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under., Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

WHOLE WHEAT SESAME RINGS (SIMIT)



Whole Wheat Sesame Rings (Simit) image

These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I've been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads

Time 5h

Yield 8 to 10 rings

Number Of Ingredients 11

85 grams / about 1/2 cup semolina flour
95 grams / about 3/4 cup unbleached all purpose flour
330 grams / about 2 2/3 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon ground mahlab (optional)
3/4 teaspoon instant yeast
1 1/2 cups / 355 ml lukewarm water
1 tablespoon agave syrup, malt syrup, or honey
1 egg, beaten or 2 tablespoons grape or pomegranate molasses dissolved in 1/4 cup water
1 cup / 100 grams toasted sesame seeds
Optional: 1 egg white, beaten

Steps:

  • Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
  • At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
  • Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
  • Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
  • Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
  • Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 3 grams

SESAME WHOLE-WHEAT SODA BREADS



Sesame Whole-Wheat Soda Breads image

Categories     Bread     Bake     Quick & Easy     Oat     Winter     Healthy     Whole Wheat     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 9

2 to 2 1/2 cups whole-wheat flour
1 1/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 tablespoons firmly packed light brown sugar
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2/3 cup old-fashioned rolled oats
1/4 cup plus 1 teaspoon sesame seeds, toasted lightly and cooled
1 1/3 cups buttermilk plus additional for brushing the breads

Steps:

  • In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and 1/4 cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

WHOLE-WHEAT BREADSTICKS WITH SESAME



Whole-Wheat Breadsticks With Sesame image

Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 9

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
2 cups whole-wheat flour
About 1 1/3 cups unbleached all-purpose flour
1/2 cup sesame seeds
1 1/2 teaspoons salt
1 egg white, lightly beaten

Steps:

  • Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
  • Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour, 1/4 cup of the sesame seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
  • Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
  • Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Brush each piece with beaten egg white, then roll each piece in 1 tablespoon of the remaining sesame seeds, until coated. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
  • Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 0 grams

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From bigoven.com


SEEDED WHOLE WHEAT SOURDOUGH BREAD (SMALL BATCH)
2022-01-16 Let it rise for 6 hours or until doubled in size. Do a float test to check if it is ready. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine. Cover the bowl and let the dough rest for 30 minutes. Add salt and fold into the dough for a few seconds to combine.
From aheadofthyme.com


WHOLE WHEAT BOULE WITH A SESAME CRUST - THE FRESH LOAF
The recipe uses white bread flour (60% of total flour weight), and whole wheat flour (I used a stone ground whole wheat flour with all the goodies) for 40% of total flour weight. You could probably use just about any straight white/whole wheat bread dough to make this; but other ratios in this formula were instant yeast (.8%), with honey (5%) and a tiny bit of malt syrup …
From thefreshloaf.com


SESAME AND SUNFLOWER WHOLE WHEAT BREAD RECIPE - COOKEATSHARE
Combine 1 1/2 c. whole wheat flour and yeast in large bowl. Heat lowfat milk, honey and sesame oil in heavy large saucepan over medium heat to 115F., stirring occasionally. Remove saucepan from heat. Add in lowfat milk mix to dry ingredients. Stir in egg yolk, remaining 1/2 c. whole wheat flour, cracked wheat and salt. Fold in sufficient all purpose flour 1/2 c. at a time
From cookeatshare.com


WHOLE GRAIN SPELT BREAD RECIPE WITH FLAX AND SESAME
2016-02-25 To start making this spelt bread recipe, you have to whisk the dry ingredients together in a bowl. This includes whole-grain spelt flour, flax seeds, sesame seeds, yeast, and salt. Next, you add liquid honey and warm water and knead the dough until it becomes smooth and elastic. I knead it by hand for about 15 minutes.
From leelalicious.com


HOMEMADE WHOLE WHEAT BREAD FOR SANDWICHES (NO MACHINE)
2020-08-27 Bake in a preheated 400°F (200°C) oven for 35-40 minutes, or until loaf is golden brown on top and the loaf sounds hollow when tapped. Transfer the pan to a wire rack to cool for 10 minutes, then remove the bread from the pan and …
From biggerbolderbaking.com


TOASTED SESAME HONEY WHOLE WHEAT BREAD - EXPERIMENTAL …
Combine all of the ingredients in order. Set the bread machine to the dough cycle and let it mix the ingredients. Grease a bread pan and sprinkle flax seed on the bottom and sides. The flax seed releases a small amount of oil while the bread is baking and helps prevent sticking, plus flax is good for you. Set the pan aside and check on the dough.
From experimentalhomesteader.com


SEEDED WHOLE WHEAT SOURDOUGH - THE PERFECT LOAF
2014-08-14 2.5%. 175g. Ripe levain. 17.5%. Perform the following: In a thick bowl add 500g high extraction whole wheat flour, 150g whole wheat, 250g white whole wheat, and white bread flour. Add 725g of your water (the rest, 125g, is reserved until later when we add in …
From theperfectloaf.com


WHOLE-WHEAT BREAD & WALNUTS, SESAME, & PUMPKIN SEEDS RECIPE
Step 1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead ...
From myrecipes.com


SESAME WHOLE WHEAT BREAD RECIPE - COOKEATSHARE
2 - 2 1/2 c. whole wheat bread flour 2 teaspoon salt 3 tbsp. sesame seeds 1/2 c. wheat germ; Mix the molasses, water and yeast and let sit till yeast rises to the top. Fold in the flour (100 strokes or possibly more). Let this "sponge" sit in a hot damp place or possibly under a damp towel for 20-30 min till doubled.
From cookeatshare.com


HONEY WHOLE WHEAT BREAD - SEASONS AND SUPPERS
2020-11-19 Add the honey and the whole wheat flour. Add the cornmeal, poppy seeds, sesame seeds, flax seeds and salt. Stir to combine. Add 1 cup of the all purpose flour and mix in. Add the second cup of all purpose flour, a bit at a time, and knead in. Start adding more all purpose flour, in small increments, as needed, until the dough wraps around the ...
From seasonsandsuppers.ca


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