Whole Wheat Herb Bread
2 Tablespoons soy margarine
1/3 cup finely chopped green onion
3/4 cup soy milk or rice milk
2 cups whole wheat bread flour
1 teaspoon sea salt
1 Tablespoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage (optional) this gives it more of a stuffing taste
1 1/2 teaspoons active dry yeast
1 cup whole wheat bread flour for kneading
I did all of the mixing and the first rising on the manual setting of my bread maker. Yeast goes in first then the rest.
Remove the dough onto a cookie sheet that has been sprinkled with 1/3 the flour. Knead and add more flour as required. You don't want it overly gooey or overly dry. Roll into an oblong loaf or use a round cookie cutter to make bagels (poke your finger through the middle for the hole).
Cover with a damp towel for 45 minutes. Longer is ok too. Bake in 350 degree oven on the same cookie sheet for 23 minutes.
SO HOW'D IT GO?
This baked fairly well, not totally fluffy, and maybe it could have used a little more yeast or more rising time on my part. The blend of herbs and amount worked well in the dough.
I attempted this bread today without realizing that a bread machine was used by the OP. whoops. I was a little unsure about not using warm water initially- EVERY yeast bread I make seems to involve mixing yeast into warm water and letting that stand a few minutes- but I was trying to follow the recipe that didn't call for warm anything. maybe the bread machine makes a big difference but I never felt like the yeast really caused much rising except a little during baking. it smelled great while cooking and it tastes fine but it's a really low, squat loaf. not exactly the sandwich bread I was hoping for. the herbs sounded like a good idea but I think I might just try incorporating those into a different, non-bread machine recipe.