MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Grain Herb Bread
 Categories: Breads
      Yield: 2 Loaves
 
  2 1/4 ts Active dry yeast (1 pkg)
  2 1/4 c  Water; warm
      1 tb Maple syrup
      2 tb Olive oil
      1 tb Salt
  4 1/2 c  All-purpose flour or
           - white whole-wheat flour
      2 c  Whole-wheat flour;
           - plus more for kneading
      2 tb Fresh parsley; minced
      1 ts Fresh chives; minced
      1 ts Dried marjoram
    1/2 ts Dried thyme
 
  I like the look of freeform round or long loaves, but you can use the
  traditional 5x9" loaf pans, if you prefer.
  
  In a large bowl, combine the yeast and 1/4 cup water. Add the maple
  syrup and stir to dissolve. Let the mixture stand for 10 minutes,
  then stir in the remaining 2 cups water, olive oil, and salt.
  
  In a separate bowl, combine the flours and stir until well mixed. Add
  about half of the flour mixture into the liquid mixture, stirring to
  blend, then work in the remaining flour mixture to form a stiff
  dough. Sprinkle with herbs, then transfer the dough to a lightly
  floured board.
  
  With lightly floured hands, knead briefly to incorporate the herbs
  into the dough. Dust your work surface with whole-wheat flour as
  needed to prevent the dough from sticking and continue to knead well
  until smooth and elastic, 8 to 10 minutes.
  
  Place in a lightly oiled large bowl and turn over once to coat with
  oil. Cover with a clean kitchen towel or a piece of lightly oiled
  plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2
  hours.
  
  Lightly oil two small baking sheets. Punch the dough down and turn
  out onto a lightly floured work surface. Divide the dough in half,
  shape into 2 round or long loaves, and place on the prepared baking
  sheets. Flatten the loaves slightly and cover with clean, damp towels
  or lightly oiled plastic wrap. Set aside in a warm place and let rise
  again until doubled in bulk, about 1 hour.
  
  Meanwhile, preheat the oven to 425°F. Use a sharp knife to cut one to
  three 1/4"-deep diagonal slashes in each loaf. Bake on the center
  oven rack for 10 minutes, then reduce the oven temperature to 350°F
  and continue to bake until golden brown, about 30 minutes more. Tap
  the bottom of the loaves--if they sound hollow, the bread is done.
  Remove from the sheets and let cool on a wire rack before slicing.
  
  Recipe by Vegan Planet by Robin Robertson
 
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