Ingredients:
1
cup of whole-wheat flour…
3
cups of unbleached white bread flour…
1-1/2
teaspoons of salt…
1
envelope of Fleischmann’s RapidRise Yeast…
2/3
cup of lukewarm milk…
1-1/2
cups of lukewarm water…
4
tablespoons of melted butter…
1
tablespoon of chopped chives…
1
tablespoon of parsley…
1
teaspoon of ground sage…
1
crushed garlic clove…
1 beaten egg for glazing…
Fennel seeds for sprinkling the top…
…Preparation…
·
Sift the flours and salt together into
a large bowl…
·
Blend the yeast with a little of the
milk until smooth…
·
Stir in the remaining milk and pour
the yeast liquid into a well made in the middle of the flour, big enough to hold
all the liquid…
·
Sprinkle a little flour over the
liquid…
·
Cover the bowl and let it sit in a
warm place for 15 minutes…
·
Add the water, melted butter, herbs
and garlic to the flour mixture and mix with a wooden spoon to form a dough…
·
Turn out onto a lightly floured
surface and knead for about 10 minutes, until the dough is smooth and elastic…
·
Place in a lightly oiled plastic bowl…
·
Cover with a lightly oiled plastic
wrap and let rise in a warm place for 75-90 minutes, or doubled in bulk…
·
Turn the dough out onto a lightly
floured surface again and punch down…
·
Preheat the oven to 400°F…
·
Divide in half and shape and place in
two well greased loaf pans…
·
Cover with oiled plastic wrap and let
rise for another 30-45 minutes in a warm place…
·
Brush the tops with the beaten egg and
sprinkle lightly with fennel seeds…
· Bake for 35-40 minutes…
· Turn out onto a wire rack to cool…