Sage‐Wheat Bread
By Madhavi d.d.
•2 ¼ to 2 ¾ cups all purpose flour
•2 packages active dry yeast
•2 cups whole wheat flour
•1 tbsp flaxseed meal, optional
•1 tsp dried sage
•1 ½ cup milk
•¼ cup brown sugar
•3 tbsp butter
•2 tsp salt
•1 tbsp milk
Preparation
In a large mixing bowl combine flour, yeast, and sage. In a small pot, heat and stir, sugar, butter, and salt until warm (120F). Add milk mixture to dry mixture for 3 to 4 minutes.
Turn dough on a floured surface. Make the dough that is elastic (8 minutes total). Shape into a ball and place the ball in a greased bowl. Turn once. Cover; let rise in a warm place until double (at least one hour).
Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half or into several small balls. Lightly grease a large baking sheet. Place balls on a prepared baking sheet. Use a knife to make ¼-inch deep cuts on the top of the loaves.
Brush milk on the loaves. Cover, let rise until double (about 40 minutes).
Brush milk on the loaves and bake in a 375F oven for 30 minutes. Transfer to wire rack to cool. While the loaves are warm, brush some butter if desired.
Serves
2-3 loaves
