A yeast bread made with whole wheat flour, cracked wheat, nutmeg, thyme, sweet basil, and oregano.
-By Carrie (Strommen) Lennie
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
- 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.