Herbed Whole Wheat Bread
yeast, active dry
2 1/4 teaspons
Combine 1½ cups whole wheat flour and yeast in large bowl.
Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in eggs, remaining ½ cup whole wheat flour, rolled oats, dried herbs and salt.
Mix in enough flour ½ cup at a time to form soft, slightly sticky dough.
Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more flour if very sticky.
Lightly oil large bowl.
Add dough, turning to coat entire surface or you can use cooking spray. Cover bowl with kitchen towel or plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, 1 to 1½ hours.
Coat cookie sheet with cooking spray. Punch dough down.
Turn dough out onto lightly floured surface and knead until smooth.
Divide dough into half. Pat each half into 1½-inch-thick round.
Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1¼ hours.
Preheat oven to 375℉ (190℃).
Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.
Transfer to racks and cool slightly.
Serve warm or cool.