Hearty Herb Bread

Something in my neck has coiled as it should not. My world has been halved with left hemi-neglect. Please approach me from the right until further notice.

This bread was not the best, it’s contest winning somewhat suspect as now is my opinion of Bob’s taste. It is, however, healthy and hearty and nicely herbed. It is a salad stuffed into a brown square.

 Hearty Herb Bread

Bob’s Red Mill Contest Winner: Lise Thom from Portland, Oregon

The most ingredients ever–

5 c. Bobs Red Mill Unbleached White Flour

1 c. wheat germ

1/2 c. rolled oats

1/4 c. instant non-fat milk

1/4 c. wheat bran

5 tsp active dry yeast (or possibly 2 pkgs)

 4 Tblsp. sugar

1 tsp sea salt

1 1/2 tsp parsley flakes

1 1/2 tsp oregano

1 1/2 tsp thyme

1 1/2 tsp marjoram

1 1/2 tsp pepper

1/4 tsp sage

1/4 tsp celery seed

2 c. warm water

1/4 c. canola oil

1 egg

2 Tbsp. chopped onion

1 c. Bob’s Red Mill Whole Wheat Flour

Directions

1.Combine 2 c. flour, wheat germ, oats, bran, lowfat milk, yeast, fructose, sea salt and seasonings; mix thoroughly. Add in warm water and oil; beat at medium speed for 2 min. Add in 1 c. flour and egg; beat at high speed for 1 minute. Stir in onion.

2. Combine 2 c. unbleached white flour and 1 c. whole wheat; stir into dough. Place on floured surface and knead till smooth. Let stand 20 min.

3. Punch down. Divide in half and shape into 2 loaves. Place in greased 9″ x 5″ loaf pans. Cover and let rise in hot place, free of draft, 1 to 2 hrs till doubled in bulk. Preheat oven to 400 F. Bake 20 min.

3 squat stars. I let it rise too long and precious lifting air snuck out. My yeast is fine.