Monday, November 22, 2010
Sage Whole Wheat Bread
2 1/2 - 3 cups all-purpose flour
2 cups whole wheat flour
2 packages dry yeast
1 1/4 tsp dried crushed sage, or 2 1/2 tsp minced fresh sage
1 3/4 cups 2% milk
1/4 cup packed brown sugar
3 Tbs butter
2 tsp salt
1/2 cup yellow cornmeal
1 egg, beaten
* This is a whole wheat loaf, so it will be slightly denser than a white bread loaf.
In a bowl, combine 2 cups all-purpose flour, yeast and sage and set aside. In a saucepan, heat the milk, brown sugar, butter and salt just until butter is almost melted. Add the lukewarm milk mixture to the flour, yeast and sage. Beat with an electric mixer on low for about 30 seconds. Beat on high for about 3 minutes. Stir in, by hand, the wheat flour, cornmeal and remainder of all-purpose flour.
Put dough onto a floured surface. Knead for about 7 or 8 minutes. Add enough all-purpose flour for a stiff, smooth and elastic dough. Place in a greased bowl, turn over to grease all sides. Cover with a damp towel and let rise in a warm place until it has doubled in size.
When it has doubled in size, punch it down. place onto a floured surface and divide in half. Cover again and let it rest for about 10 minutes. Grease a large baking sheet and sprinkle it with cornmeal. Shape each half of dough into a ball or oval. Place onto the baking sheet and flatten. Brush the beaten egg over the loaves and cover again. Let them rise until they have doubled in size again. Brush the loaves again with the egg and place into a 375 degree F oven and bake for 30-35 minutes. The crust should be golden. If you feel that the crust is getting too dark, cover with some foil and finish baking.