Wheat Cornmeal Herb Bread
From pointsevenout 16 years ago
- 30 minutes to make
- Serves 48
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. Read more Recipe makes 2 loaves, 24 slices on a loaf. See less
Ingredients
- 1-1 / 2c warm water (100o to 110oF) shopping list
- 2pk active dry yeast shopping list
- 1 / 4c warm milk (100o to 110oF) shopping list
- 1 / 2c vegetable oil (100o to 110oF) shopping list
- 1 / 2c honey (100o to 110oF) shopping list
- 1T salt shopping list
- 1T wheat gluten shopping list
- 1-1 / 2c corn meal shopping list
- 4-1 / 2 to 5c whole wheat flour shopping list
- 1T poppy seed shopping list
- 1t celery seed shopping list
- 1t dried basil shopping list
- 1t ground sage shopping list
- 1 / 2t dill weed shopping list
- 1 large egg, room temperature shopping list
- 1 egg white, beaten with 1 tablespoon water shopping list
- 1T sesame seed shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
ok this is lovely .who the heck is down raing all of these wonderful recipes ???
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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wish I could still eat this.. 5
peetabear
in mid-hudson valley loved it
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