Cook2 hrs 30 mins
A savory bread that is good with butter or cheese. It goes well with soups and stews. From "Home Cooking" by Mary Poulos Wilde. (Cooking time includes rising time).
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup warm water (110F-115F)
- 1⁄2 cup milk, scalded
- 1⁄4 cup sugar
- 1⁄4 cup butter
- 1 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon dried basil, dried, crushed
- 1⁄2 teaspoon dried thyme, dried, crushed
- 1⁄2 teaspoon dried oregano, dried, crushed
- 1⁄2 teaspoon dried rosemary, dried, crushed
- 1 egg, room temperature, well beaten
- 2 -2 1⁄2 cups whole wheat flour
- 1⁄4 cup walnuts, finely chopped
- all-purpose flour, for kneading
- In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
- In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
- When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
- Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
- Mix in the nuts.
- Add just enough flour to make a soft, nonsticky dough.
- Turn out on a lightly floured surface, knead until the dough is satiny.
- Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
- Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
- Knock the dough back and shape into a loaf.
- Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
- Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
- Turn out to cool on a wire rack.
- Slice thickly and store in a plastic bag to keep it moist.