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Herb-Crusted Bread

Minced onion and garlic plus a sprinkling of dill help perk up the flavor in this wholesome rustic-looking loaf. "The dough mixes up easily in a bread machine," comments Becky Steinberger of Denmark, Wisconsin. "I like to serve this crusty bread alongside soup, pasta and saucy tomato dishes."

16 ServingsPrep: 10 min. + rising Bake: 25 min.

Ingredients

5 tablespoons old-fashioned oats
1 cup water (70° to 80°)
4-1/2 teaspoons sugar
4-1/2 teaspoons olive oil
1 teaspoon salt
2 cups bread flour
1/4 cup rye flour
1/4 cup whole wheat flour
2-1/2 teaspoons active dry yeast
1/2 teaspoon each dried minced onion, dried minced garlic, dill weed and poppy seeds
TOPPING:
1 egg, lightly beaten
1/2 teaspoon each coarse salt, dried minced onion, dried minced garlic, dill weed and poppy seeds

Directions

In a blender, process oats until finely ground. In bread machine
pan, place the oats, water, sugar, oil, salt, flours, yeast and
seasonings in order suggested by manufacturer. Select dough setting
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured
surface. Shape into a loaf, about 15 in. long. Transfer to a baking
sheet coated with cooking spray. Cover and let rise in a warm place

2 of 2

Herb-Crusted Bread (continued)

Directions (continued)

until doubled, about 45 minutes.
Carefully brush dough with egg, sprinkle with salt, onion, garlic,
dill and poppy seeds. Bake at 350° for 25-30 minutes or until
golden brown. Yield: 1 loaf (16 slices).

Nutrition Facts: One slice equals 98 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 225 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.