Whole Wheat Herb Bread
2 cups warm water
2 Tbsp. yeast
2 cups whole wheat flour
2.5 cups white flour
1.5 tsp. salt
4 Tbsp. powdered milk
1 Tbsp. sweet basil leaves
1 Tbsp. crushed rosemary
1 Tbsp. ground marjoram
1 Tbsp. crushed parsley leaves
4 Tbsp. olive oil
.5 cup honey
1 large egg
Combine .5 cup warm water and yeast in small bowl. In a large mixing bowl combine wheat flour and 2 cups of white flour, salt, basil, rosemary, marjoram, parsley and powdered milk and mix well. In another bowl mix together 1.5 cups of warm water, oil, honey, and egg. Combine with the dry ingredients and mix until well incorporated. Add yeast mixture to flour mixture and remaining .5 cup of white flour.Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Place in lightly oiled bowl and let rise in a warm place until doubled. About one hour. After the bread has doubled, work it down and shape it into 3 free-form rounded loaves or into rolls. For rolls, roll dough 1.5" thick and cut with a biscuit cutter. Cover, let rise for 1 hour. Heat oven to 325* and bake bread on cookie sheet for 20-26 minutes, or until lightly browned.
2 cups warm water
2 Tbsp. yeast
2 cups whole wheat flour
2.5 cups white flour
1.5 tsp. salt
4 Tbsp. powdered milk
1 Tbsp. sweet basil leaves
1 Tbsp. crushed rosemary
1 Tbsp. ground marjoram
1 Tbsp. crushed parsley leaves
4 Tbsp. olive oil
.5 cup honey
1 large egg
Combine .5 cup warm water and yeast in small bowl. In a large mixing bowl combine wheat flour and 2 cups of white flour, salt, basil, rosemary, marjoram, parsley and powdered milk and mix well. In another bowl mix together 1.5 cups of warm water, oil, honey, and egg. Combine with the dry ingredients and mix until well incorporated. Add yeast mixture to flour mixture and remaining .5 cup of white flour.Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Place in lightly oiled bowl and let rise in a warm place until doubled. About one hour. After the bread has doubled, work it down and shape it into 3 free-form rounded loaves or into rolls. For rolls, roll dough 1.5" thick and cut with a biscuit cutter. Cover, let rise for 1 hour. Heat oven to 325* and bake bread on cookie sheet for 20-26 minutes, or until lightly browned.
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