Sprouted Herbed Bread
A yeast bread made with alfalfa sprouts, wheat germ and dried basil leaves.
3/4 cup milk
2 tablespoons vegetable shortening
1 tablespoon honey
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1 large egg
1 cup alfalfa sprouts
1/2 cup wheat germ
1/2 teaspoon dried basil leaves
2 cups all-purpose or bread flour
- Combine milk, shortening, honey, and salt in a saucepan. Heat to about 120°F (50°C). Remove from heat.
- In a mixing bowl add yeast and 1 cup flour, lightly toss until mixed. Gradually pour in milk mixture beating at low speed. Beat in egg at low speed for 30 seconds, scraping the bowl constantly. Beat at high speed for 3 minutes. Stir in alfalfa sprouts, wheat germ, basil, and 1 cup flour; mix until smooth.
- Transfer to a greased bowl, turning to grease the top. Place in a warm spot; covered, let rise, for 1 hour, or until doubled in size. Punch dough down and let rest for another 10 minutes. Place in a greased loaf pan. Cover; let rise for additional 20 minutes, or until doubled in size.
- Bake in a preheated 375°F (190°C) oven for 20 minutes. Remove from oven; cover with foil, and bake for 20 minutes more, or until done. Cool completely on a wire rack before slicing.
Makes 1 loaf.