Caraway and sage give this whole wheat bread a delicious herb flavour.
Ingredients • 2 cups whole wheat flour • 2 teaspoons caraway seeds, crushed • ½ teaspoon dried sage • ½ teaspoon powdered nutmeg • 2 tablespoons olive oil • 1 egg • 2½ cups white bread flour • 2 tablespoons dry yeast • 1½ cups warm water • 3 tablespoons sugar • 1/ cup powdered milk
3 • 2 teaspoons salt
Proof yeast in warm water and sugar. Add whole wheat flour, powdered milk, salt and herbs, and mix together. Add olive oil and egg, and mix to combine.
Stir in white flour, turn out onto a clean workbench and knead for 10-15 minutes.
Put in an oil-coated bowl, cover with a tea towel, and sit in a warm spot until the dough has doubled.
Punch down and form two standard loaves. Plait them if desired. Let rise again in a warm spot until doubled. Bake for 45 minutes at 190°C.