Prep 1 hr 5 mins
Cook 17 mins
- 1 (1/4 ounce) package yeast
- 1 cup water (110-115)
- 1 teaspoon sugar
- 1⁄4 cup toasted wheat germ
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 teaspoons rubbed sage
- 1 teaspoon salt
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon ground nutmeg
- 2 -2 1⁄2 cups all-purpose flour
- In a mixing bowl dissolve yeast in warm water.
- Stir in sugar and let stand for 5 minutes.
- Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1 1/2 cups of flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 45 minutes.
- Punch dough down.
- Turn onto a lightly floured surface,divide in half.
- Shape each half into 2 oval loaves.
- Place on a greased baking sheet.
- Cover and let rise until double,about 15 minutes.
- With a sharp knife, make 3 shallow slashes across the top of each loaf.
- Bake at 400°F for 13-17 minutes or until golden brown.
This was a good bread, easy to slice and quite flavorful. My only complaints: the dough did not rise well, and the two loaves were almost too small to use for sandwiches. I also found the bread a little bit dry.