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Herb-Crusted Bread
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5 tablespoons old-fashioned oats
1 cup water (70° to 80°)
4-1/2 teaspoons sugar
4-1/2 teaspoons olive or canola 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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |