Multigrain Herb Bread

Multigrain Herb Bread

Print Recipe

Yield

2 loaves

Difficulty

Intermediate

Prep Time

0:20

Bake Time

25 to 30 minutes

Rise Time

1 hour, 45 minutes

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Ingredients

1-1/2 cups warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's^® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1/2 cup corn oil
1/2 cup honey
1 tablespoon salt
1 tablespoon wheat gluten
1-1/2 cups cornmeal
4-1/2 to 5 cups whole wheat flour
1 tablespoon poppy seed
1 teaspoon celery seed
1 teaspoon sweet basil
1 teaspoon sage
1/2 teaspoon dill weed
1 large egg
1 egg white, beaten with 1 tablespoon water
1 tablespoon whole white sesame seed

Directions

Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, oil, honey, salt, gluten, cornmeal 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.
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.
Brush surface of loaves with egg white mixture; sprinkle with sesame seed. Bake at 375^°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

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