Whole wheat herb onion bread
3 small loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White flour |
| 3 | cups | Whole wheat flour |
| 1½ | cup | Onions, minced |
| 2 | eaches | Garlic cloves, minced |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Rosemary, whole |
| 1 | teaspoon | Salt |
| 4 | teaspoons | Yeast |
| 2 | tablespoons | Sweetener |
| 2 | cups | Warm water |
| 2 | tablespoons | Vegetable oil |
Directions
In a large bowl, mix together flours, onion, garlic, herbs & salt.
In a separate bowl, combine yeast, sweetener & water. Let stand until it foams. Pour yeast mixture into the flour mixture & add the oil. Mix until you have a stiff dough. Add more flour if necessary & knead till the dough is smooth. It should stay moist.
Divide dough into 3 portions. Place in lightly greased small loaf pans, cover with a damp cloth & let rise till doubled in bulk (40 minutes to 2 hours, depending on the warmth of your kitchen).
When risen sufficiently, bake at 350F for 30 to 40 minutes. Breads should sound hollow when done. Cool on wire racks.
Adapted from Ron Pickarski, "Friendly Foods"
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