| Ingredients: 5 Cup(s) unbleached flour 1 Cup(s) wheat germ 1/2 Cup(s) rolled oats 1/4 Cup(s) wheat bran 1/4 Cup(s) milk, powdered 5 Teaspoon(s) (2 pkgs) yeast, active dry 4 Tablespoon(s) honey 1 Teaspoon(s) salt 1 1/2 Tablespoon(s) parsley flakes 1 1/2 Teaspoon(s) dried oregano 1 1/2 Teaspoon(s) thyme 1 1/2 Teaspoon(s) marjoram 1 1/2 Teaspoon(s) pepper, black 1/4 Teaspoon(s) sage 1/4 Teaspoon(s) celery seed 2 1/4 Cup(s) warm (110 115degrees) water 1/4 Cup(s) oil, canola 1 egg 2 Tablespoon(s) minced onion, yellow 1 Cup(s) whole grain flour |
Directions:
Combine 2 cups flour, wheat germ, oats, bran, dry milk, yeast, honey, salt and seasonings. Mix thoroughl. Add warm water and oil, beat at medium speed for 2 minutes. Add 1 cup flourand egg, beat at high speed for 1 minute. Stir in onion. Combine 2 cups unbleached white flour and 1 cup whole wheat flour; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into 2 loaves. Place in 2 greased 9x5 inch loaf pans. Cover and let rise in warm place, free of draft, 1 to 2 hours until doubled in bulk. Preheat oven to 400 and bake 20 minutes. * Prizewinning recipe submitted by Lise Thorn of Portland, OR. |
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