Recipe

Wheat Cornmeal Herb Bread Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 1 year, 11 months ago A yeasted cornmeal bread with a wheat base and herbs and seeds. Recipe modified from a recipe taken from breadworld.com. The wheat taste is in the foreground with the cornmeal taste coming through in the background. Recipe makes 2 loaves, 24 slices on a loaf.... More Prep:10m Cook:30m Servings:48	Pointseveno
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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

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.

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 375oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

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