Wheat Cornmeal Herb Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
A yeasted cornmeal bread with a wheat base and herbs and seeds. Recipe modified from a recipe taken from . The wheat taste is in the foreground with the cornmeal taste coming through in the background. Read more . Recipe makes 2 loaves, 24 slices on a loaf. Ingredients:
1-1 / 2c warm water (100o to 110of) |
2pk active dry yeast |
1 / 4c warm milk (100o to 110of) |
1 / 2c vegetable oil (100o to 110of) |
1 / 2c honey (100o to 110of) |
1t salt |
1t wheat gluten |
1-1 / 2c corn meal |
4-1 / 2 to 5c whole wheat flour |
1t poppy seed |
1t celery seed |
1t dried basil |
1t ground sage |
1 / 2t dill weed |
1 large egg, room temperature |
1 egg white, beaten with 1 tablespoon water |
1t sesame seed |
Directions:
1. Place 1 / 2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Combine and heat remaining liquids to required temperature to simplify process. Add liquid mixture, salt, gluten, corn meal and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add poppy and celery seeds, herbs, egg, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Punch dough down; remove to lightly floured surface. Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
3. Brush surface of loaves with egg white mixture; sprinkle with sesame seed. Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
|
|