Norwegian Herb Whole Wheat Bread

A yeast bread made with whole wheat flour, cracked wheat, nutmeg, thyme, sweet basil, and oregano.

-By Carrie (Strommen) Lennie

Ingredients: 1 pkg yeast (active dry or compressed) 2 Tbsp water (warm for dry yeast, lukewarm for compressed) ½ cup milk ¼ cup sugar ¼ cup shortening 1 tsp salt 1 ½ cup whole wheat flour 3 Tbsp cracked wheat 1 egg, beaten ½ tsp nutmeg ¼ tsp crumbled dried thyme ¼ tsp crumbled dried sweet basil ¼ tsp crumbled dried oregano ¾ cup all-purpose flour Melted butter Directions: Soften yeast in water. Scald milk; pour over sugar, shortening and salt in a large mixing bowl. Stir to melt shortening and dissolve sugar. When milk mixture has cooled to lukewarm, stir in 1 cup of the whole wheat flour and cracked wheat. Beat 2 minutes. Add beaten egg, dissolved yeast mixture, nutmeg, thyme, sweet basil and oregano. Beat well. Stir in the remaining whole wheat flour and enough all-purpose flour to make a soft dough. Turn dough out on lightly floured board and knead until smooth and satiny. Place dough in a greased bowl; cover and let rise in a warm place until light and double in bulk (about 1 hour and 15 minutes). Punch down. Shape into a loaf. Place in greased 5X9-inch bread loaf pan. Let rise until doubled in bulk, about 45 minutes. Bake in a moderately hot oven, 375 degrees for 25 to 30 minutes. Turn out onto wire rack. Lightly brush top crust with melted butter. Makes 1 loaf.

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