Sage-Wheat Bread

Name: Sage-Wheat Bread
Ingredients: 2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed; 2 pkg active dry yeast; 1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried; 1-3/4 Cups (425 ml) milk; 1/4 Cup (60 ml) packed brown sugar; 3 Tbs (45 ml) Butter; 2 tsp (10 ml) Salt; 2 Cups (475 ml) Whole Wheat Flour; 1/2 Cup (125 ml) Yellow Cornmeal; 1 slightly beaten egg; Fresh Sage sprigs (optional)

11 ingredients

19 steps

Ingredients

2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed
2 pkg active dry yeast
1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried
1-3/4 Cups (425 ml) milk
1/4 Cup (60 ml) packed brown sugar
3 Tbs (45 ml) Butter
2 tsp (10 ml) Salt
2 Cups (475 ml) Whole Wheat Flour
1/2 Cup (125 ml) Yellow Cornmeal
1 slightly beaten egg
Fresh Sage sprigs (optional)

Directions

1

In large bowl combine 2 Cups (475 ml) of the flour, yeast, sage, set aside.
2

In medium sauce pan, heat milk, brown sugar, butter, and salt till warm and butter almost melts.
3

Add milk mixture to dry mixture.
4

Beat with electric mixer on low to medium speed for 30 seconds, scraping sides constantly.
5

Beat on high speed for 3 minutes.
6

Using a wooden spoon, stir in the whole wheat flour, cornmeal, and as much of the remaining flour as possible.
7

Turn the dough on to floured surface.
8

Knead in remaining flour to make stiff elastic dough (6-8 minutes).
9

Shape into a ball.
10

Place in greased bowl and turn once.
11

Cover let rise in warm place till doubled (1 to 1-1/2 hours)
12

Punch dough down and turn onto floured surface.
13

Divide in half, cover and let rest for 10 minutes.
14

Grease a baking sheet.
15

Shape each half into a ball and flatten on baking sheet to 5 inches diameter.
16

Cover let rise till doubled (30 - 40 minutes)
17

Brush loaves with beaten egg mixed with 1 Tbs (15 ml) water.
18

Bake 30 - 35 minutes at 375 degrees (200 C.).
19

Cover with foil for last 15 minutes if browning too much.