Herbed Whole Wheat Bread

• 1 medium onion, chopped
• 3 tablespoons vegetable oil
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 can (12 ounces) evaporated milk
• 1/2 cup minced fresh parsley
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon rubbed sage
• 3/4 cup cornmeal
• 2 cups whole wheat flour
• 1-3/4 to 2-1/4 cups all-purpose flour

1. In a skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, parsley, sugar, salt, dill, sage and onion mixture; mix well. Add cornmeal; mix well. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes.
4. Bake at 350u0b0 for 30 minutes. Cover with foil. Bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks to cool.

onion, vegetable oil, active dry yeast, warm water, milk, parsley, sugar, salt, dill weed, sage, cornmeal, whole wheat flour, flour

Taken from www.tasteofhome.com/recipes/herbed-whole-wheat-bread/ (may not work)