Sage Wheat Bread Recipe: Makes 2 loaves
Ingredients
- 2 1/2 to 3 cups all-purpose flour
- 2 packages active dry yeast
- 1 teaspoon dried sage, crushed
- 1 3/4 cups 2% milk
- 1/4 cup packed brown sugar
- 3 tablespoons butter
- 2 teaspoons salt
- 2 cups whole wheat flour
- 1/2 cup yellow cornmeal
- 1 egg, slightly beaten
Method
In a large bowl, combine 2 cups of white flour, yeast and sage. Set aside.In a saucepan, heat milk, brown sugar, butter and salt till warm (120°F to 130°F) the butter should be almost melted. Add lukewarm milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cornmeal, and one cup white flour. Turn dough onto a lightly floured surface. Knead dough for 6 to 8 minutes. Add just enough remaining white flour to create a stiff dough that is smooth and elastic. Place in a greased bowl, turning once to grease the whole surface. Cover with a damp cloth or plastic wrap; let rise in a warm place till dough is double in size. Punch dough down. Place onto a lightly floured surface. Divide in half. Cover with a damp cloth and let rest 10 minutes. Lightly grease a large baking sheet; sprinkle with additional cornmeal. Shape each half into a ball. Place on prepared baking sheet. Flatten each of the dough balls to 5 inches in diameter. Mix beaten egg and 1 tablespoon water; brush about half of mixture on loaves. Cover once again with a damp cloth; let rise till nearly doubled. Place into a 375°F oven. Brush loaves with remaining egg mixture. Bake 30 to 35 minutes or until crust is golden. If bread is getting to dark cover with foil for last 15 minutes of baking to prevent over browning. Place on wire rack to cool.