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Whole Wheat Onion Herb Bread
2 packages active dry yeast
2-1/2 c warm water (105 degrees F to 115 degrees F)
3 tbs honey
2 tbs molasses
2 tsp salt
2 tbs vegetable oil
1-1/3 c chopped onion
2 tbs dill weed
3 tbs basil
2 tbs garlic powder, optional
7 to 7-1/2 c whole wheat flour

Dissolve yeast in warm water in warmed bowl. Add honey molasses, salt, oil, onion, dill weed, basil, garlic powder and 6 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.  Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350 degrees F for 30 to 35 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves.