- 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
- 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.
- 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.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes.
- 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. Yield: 2 loaves.
Reviews for Herbed Whole Wheat Bread
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"I voted *YES* to make this bread again. Had some issues with dough, however. First rising was fabulous!! Second rising (dough in pans) did absolutely nothing. Baked as is ~ turned out 2 flat, dense breads. Tasty though. Served with soup which we used bread for dunking. Plan to make again, and use glass bread pans vs. metal ~~ hoping that will make difference."