Herbed Whole Wheat Bread

Name: Herbed Whole Wheat Bread
Ingredients: 1 medium onion, chopped; 3 tablespoons vegetable oil; 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 can (12 ounces) evaporated milk; 1/2 cup minced fresh parsley; 3 tablespoons sugar; 1 teaspoon salt; 1/2 teaspoon dill weed; 1/4 teaspoon rubbed sage; 3/4 cup cornmeal; 2 cups whole wheat flour; 1-3/4 to 2-1/4 cups all-purpose flour

13 ingredients

4 steps

Ingredients

1 medium onion, chopped
3 tablespoons vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 can (12 ounces) evaporated milk
1/2 cup minced fresh parsley
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon rubbed sage
3/4 cup cornmeal
2 cups whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

Directions

1

In a skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, parsley, sugar, salt, dill, sage and onion mixture; mix well. Add cornmeal; mix well. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes.
4

Bake at 350° for 30 minutes. Cover with foil. Bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks to cool.