1 tb Yeast
1 Egg; beaten
2 tb Water; warm
1/2 ts Nutmeg
1/2 c Milk
1/4 ts Thyme
1/4 c Sugar
1/4 ts Basil
1 ts Salt
1/4 ts Oregano
1 1/2 c Whole wheat flour
3/4 c Flour; (approximate)
3 tb Cracked wheat
Butter; melted
Soften yeast in water. Scald milk; pour over sugar, shortening, and
salt in a large mixing bowl. Stir to melt shortening and dissolve
sugar. When milk mixture has cooled to lukewarm, stir in 1 cup of the
whole-wheat flour and cracked wheat. Beat 2 minutes. Add beaten egg,
dissolved yeast mixture, nutmeg, thyme, basil, and oregano. Beat
well. Stir in the remaining whole-wheat flour and enough all-purpose
flour to make a soft dough. Turn dough out on lightly floured board
and knead until smooth and satiny. Place dough in a greased bowl;
cover and let rise in a warm place until light and doubled in bulk
(about 1 hour and 15 minutes). Punch down. Shape into a loaf. Place
in greased 5x9-inch loaf pan. Let rise until doubled in bulk (about
45 minutes). Bake at 375 F for 25 to 30 minutes. Turn out of pan
onto wire rack; lightly brush top crust with melted butter.
