Herbed Whole Wheat Mini-Loaves
|Whole wheat flour||2 Cup (32 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Dry yeast||10 Gram|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Skim milk||255 Milliliter|
|Vegetable oil spray||1 Tablespoon|
Combine 1 cup whole wheat flour, 1/2 cup all-purpose flour, sugar, yeast, salt, basil, oregano, and rhyme in a large bowl; stir until well blended.
Combine milk, margarine, and molasses in a small saucepan, cook over low heat until mixture is very warm (120Â° to 100Â°).
Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until blended.
Increase speed to medium, and beat 2 minutes.
Stir in enough remaining flour to make a stiff dough.
Turn dough our onto a lighty floured surface, and knead 10 minutes or until smooth and elastic.
Place in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and turn our onto a lightly floured surface; cover with inverted bowl, and let rest 15 minutes.
Divide dough into thirds; shape each portion into a loaf.
Place each loaf in a 5- x 3- x 2-inch loafpan coated with cooking spray.
Let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 400Â° for 20 minutes or until loaves sound hollow when rapped.
Remove loaves from pans, and cool on wire racks.
Cut each loaf into 1 1/4-inch slices.