Ingredients for Country Sage Loaves
- 2 1/4 teaspoons active dry yeast
- Water
- 1/4 cup granulated sugar
- Toasted Wheat Germ
- Vegetable Oil
- 2 tablespoons honey
- Rubbed Sage
- 1 teaspoon salt
- Dried Rosemary
- Ground Nutmeg
- All Purpose Flour
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How to Make Country Sage Loaves
- In a large mixing bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm (105-115°F) water.
- Stir in 1/4 cup granulated sugar and let stand for 5 minutes until foamy.
- Add 1/2 cup wheat germ, 1/4 cup olive oil, 2 tablespoons honey, 2 tablespoons dried sage, 1 teaspoon salt, 1 teaspoon dried rosemary, 1/4 teaspoon ground nutmeg, and 1 1/2 cups all-purpose flour.
- Beat with a wooden spoon or electric mixer until smooth.
- Gradually stir in enough remaining all-purpose flour (about 1 1/2 to 2 cups) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly greased large bowl, turning once to grease the top.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
- Gently punch down the dough to release the air.
- Turn the dough onto a lightly floured surface and divide it in half.
- Shape each half into an oval loaf.
- Place the loaves on a greased baking sheet.
- Cover loosely with plastic wrap and let rise again until almost doubled, about 15-20 minutes.
- With a sharp knife, make 3 shallow slashes across the top of each loaf.
- Bake in a preheated oven at 400°F (200°C) for 13-17 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
4g
Carbs
15g
