Herb onion grill bread

6 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
1¼ cup Lukewarm water
1½ cup Whole wheat or brown rice flour
1 bunch Scallions
1 tablespoon Rosemary; chopped
1 tablespoon Thyme; chopped
1 tablespoon Sage; chopped
1 tablespoon Olive oil
2 teaspoons Salt
2 cups Unbleached flour
Cooking spray

Directions

(Original recipe used 2 tablespoons olive oil.) 1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallions, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.

2. Stir in olive oil, salt, and 1½ cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.

3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about ¼ inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned.

Makes 6 breads.

>From: Terry & Kathleen Schuller <schuller@...> NOTES : We had lots of fun making this easy bread while we were camping last weekend. Before we left home I premeasured the whole wheat flour together with the herbs and brought them in a ziplock bag. We grilled the bread over a charcoal fire as an accompaniment for dinner and then the next day opened them up as pocket bread so that we could put a sandwich filling inside. The bread is very flavorful. I decreased the oil in this bread as I do for most breads.

Recipe by: Veggie Life, July, 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 26, 1999, converted by MM_Buster v2.0l.

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