MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Father Dominic's Whole Wheat Stuffing Bread
Categories: Breads, Herbs, Vegetables
Yield: 2 Loaves

1/2 oz (2 env) Fleischmann's Active
- Dry Yeast
1 c Warm water
1 tb Brown sugar
3 c Hodgson Mill Best for Bread
- Flour; divided
1 c Milk
3 tb Vegetable oil
1/2 c Chopped onion
1 tb Dried sage
2 ts Dried thyme
2 ts Salt
2 c Hodgson Mill Whole Wheat
- Graham Flour

Combine yeast, warm water, brown sugar and 1/2 cup of
the bread flour in a bowl; stir to dissolve yeast. Let
stand 10 minutes until foamy.

Heat oil in a skillet. Add onion; cook over medium heat
and stir until translucent but not browned. Remove from
heat. Stir in sage and thyme. Let cool to lukewarm.

Heat milk in a saucepan until lukewarm. Combine milk,
onion mixture and salt in a large mixing bowl. Stir in
yeast mixture.

Add the whole wheat flour; mix thoroughly. Let rest 5
minutes. Add 2 cups of the bread flour, 1 cup at a time,
mixing after each addition. Add enough of the remaining
bread flour, 1/4 cup at a time, to make a fairly stiff
dough. Turn out dough onto a lightly floured surface.
Knead 6 to 8 minutes, or until the dough is smooth,
shiny and slightly sticky.

Lightly oil the surface of the dough; place in the
rinsed mixing bowl. Cover with a clean towel and let
rise in a warm, draft-free place about 1 hour, or until
doubled.

Punch down dough. Knead about 1 minute. Divide dough
into 2 equal pieces. Form each piece into a loaf and
place in greased 9x5x3-inch loaf pans. Or shape
free-form or round loaves and place on a greased cookie
sheet. Cover and let rise 30 to 45 minutes, or until
nearly doubled. If making free-form or round loaves, cut
diagonal slashes in the tops with a sharp knife.

While dough is rising, preheat oven to 375 degrees. Bake
loaves 45 minutes, or until golden brown and loaves
sound hollow when tapped. Remove from pans and let cool
on wire racks.

Yield: 2 loaves

NOTE: Be sure your whole wheat flour is fresh. Whole
wheat flour can go rancid faster than white flour, and
that has a seriously negative effect on the flavor of
the bread.

A tablespoon of wheat gluten added before the flour goes
in will make a lighter, softer loaf.

FROM: Breaking Bread With Father Dominic

RECIPE FROM: http://allrecipes.com

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