|Title:||Herb and Onion Bread|
|Category:||Breads - Clean (Only natural/organic ingredients), Vegetarian|
5 to 6 c whole wheat pastry flour
3 T raw sugar or other sweetener
2 t sea salt
2 pckg. (2 T) active dry yeast
1/2 t dried dill weed
1 t dried, crushed rosemary
2 c hot water
1/2 small onion- finely chopped
|Directions:||In a large bowl, thoroughly mix 2 1/2 c flour with the sugar, salt, yeast and herbs. Stir in the hot water along with the chopped onion, and beat 2 minutes with a heavy-duty electric mixer. Scrape bowl occasionally during mixing. Add small amounts of flour, beating well after each addition, until the batter pulls away from the sides of the bowl. It will be quite sticky. Beat 2 more minutes at medium speed. Transfer the dough to an oiled bowl and put it in a warm place to rise until doubled, about 40 minutes.
Stir dough and beat vigorously for 30 seconds. Turn into a 5x10-inch (or 4x8.5-inch) nonstick or lightly oil-sprayed loaf pan and let rise in a warm place for 10 minutes. Preheat oven to 375F. Bake for 40 minutes. Loaf should be golden brown and sound hollow when tapped. Remove from pan and cool on a wire rack.