Yield: 6 Servings
|2 cups||(473 ml) warm water|
|¼ cup||(59 ml) honey|
|2 tablespoons||(30 ml) dry baking yeast|
|1 teaspoon||(5 ml) salt (optional)|
|⅓ cup||(79 ml) dry milk powder|
|1½ tablespoon||(22 ml) dried and crumbled herb or 3 to 4 (45 to 60 ml)|
|\N \N||Fresh herb, chopped fine*|
|½ cup||(118 ml) soy flour|
|5 cups||(1.21) whole wheat flour (approximately)|
Stir honey into warm water. Sprinkle yeast onto water and let stand 5 to 10 minutes. Add salt, milk, and herbs and blend well. Sift in half of flours and stir. Add part of the remaining flours (according to the coarseness of the flour more or less than 5 cups (1.21) may be needed).
Knead 5 to 10 minutes. Dough should be elastic. Allow to rise in oiled bowl until doubled in volume. knead again, shape into two loaves and place in oiled bread pans to rise again until double in size. Bake at 350 (177C) 45 to 55 minutes.
*Select any herb or a combination of several: anise seed, sweet basil, caraway seed, chervil, chives, dill seed or weed, sweet marjoram, oregano, parsley, sage, savory, tarragon, or thyme.
From: Rodale's Encyclopedia of Indoor Gardening Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini