Sage Wheat Bread

By MissHeather

Ingredients

• 2 1/4 to 2 3/4 C all-purpose flour
• 2 packages active dry yeast
• 1 T snipped fresh sage or 1 tsp dried sage, crushed
• 1 3/4 C reduce-fat milk
• 1/4 C packed brown sugar
• 3 T butter
• 2 tsp salt
• 2 C whole wheat flour
• 1/2 C yellow cornmeal
• 1 egg, slightly beaten
• fresh sage leaves (optional)

Details

Servings 2

Preparation

Step 1

Combine 2 C all-purpose flour, yeast, sage, in a large mixing bowl; set aside. In a medium saucepan, heat and stir milk, brown sugar, butter and salt just until warm (120F to 130F) and butter almost melts.

Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat oon high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cornmeal, and as much remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic ( 6 to 8 minutes). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until dough is double in size ( 1 to 1 1/4 hours)

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease a large baking sheet; sprinkle with additional cornmeal. Shape each half into a ball. Place on prepared baking sheet. Flatten each ball to 5-inches in diameter.

Mix beaten egg and 1 T water; brush about half of mixture onloaves. If desired, gently press fresh saage leaves oon top of loaves. Cover, let rise until mearly doubled 30 - 45 minutes.

Preheat oven to 375F. Brush loaves with remaining egg mixture. Bake 30 to 35 minutes or until crust is golden. If necessary, cover with foil for last 15 minutes to prevent over-browning.. Transfer to wire rack; cool.