|Dried yeast||2 Tablespoon (2 Cakes)|
|Milk||2 Cup (32 tbs), scalded, cooled to lukewarm|
|Eggs||2 , beaten|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Mixed herbs||1⁄2 Cup (8 tbs), minced|
|Celery seeds||1 Tablespoon, ground|
|Caraway seeds||1 Tablespoon, ground|
|Dill seeds||1 Tablespoon, ground|
|Whole wheat flour||8 Cup (128 tbs)|
Soften cake or dried yeast in 1 cup milk with honey and salt.
Set in warm place.
Let rise for 15 minutes.
Add enough flour to make dough easy to handle, along with remaining ingredients.
Turn dough onto lightly floured board.
Let rest for 15 minutes; knead until smooth and elastic.
Oil, place in bowl, cover and let rise until double in bulk.
Shape into 2 loaves, and place in oiled bread pans.
Let rise again double in bulk.
Bake at 400° F. for 40 minutes.
Brush top with garlic butter, if desired, when bread is removed from oven.