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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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When I came to the United States from Finland for college, I missed the breads from back home. So I came up with this recipe to recapture those fabulous flavors. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
1 cup butter, melted |
1/4 cup dried parsley flakes |
1 tablespoon dried rosemary, crushed |
2 teaspoons salt |
1 teaspoon rubbed sage |
1 teaspoon dried thyme |
2-3/4 cups king arthur premium 100% whole wheat flour |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
additional melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Brush with additional melted butter. Bake at 425° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
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