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Bob's Red Mill Hearty Herb Bread
2007 Oregon's Best Winner

Makes 2 braids

Ingredients

  • 5 cups Bob’s Red Mill White Flour
  • 1 cup Bob’s Red Mill Wheat Germ
  • ½ cup rolled oats
  • ¼ cup dry buttermilk
  • ¼ cup Bob’s Red Mill Wheat Bran
  • 5 teaspoons active dry yeast
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 ½ tablespoons parsley flakes
  • ½ teaspoon oregano
  • 1½ teaspoon thyme
  • 1½ teaspoon marjoram
  • ½ teaspoon pepper
  • ½ teaspoon sage
  • 2 ¼ cups hot water
  • ¼ cup oil
  • 1 egg
  • 2 tablespoons dry onion
  • 1 cup Bob’s Red Mill Whole Wheat Flour

Preparation

  1. Combine 2 cups white flour, wheat germ, oats, bran, dry buttermilk, yeast, sugar, salt and seasonings – mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup white flour and egg; beat on high for one minute. Stir in onion. Combine 2 cups white flour and 1 cup whole wheat flour; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into two loaves. Place in two greased 9 inch pie pans. Cover and let rise in a warm place for 1 to 2 hours until doubled in bulk. Bake approximately 20 minutes at 400 degrees F.

2007 Bob's Best Home-baked Bread Contest - Bob's Red Mill Flour
Erlene Reger
Malheur County

This recipe has not been tested by the Agri