ingredients
makes one 1 pound loaf
1/2 oz fresh yeast
1/2 teaspoon sugar
6 tablespoons lukewarm water
6 tablespoons milk
1 tablespoon butter or margarine
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon finely chopped sage
2 teaspoons finely chopped savory
1 small onion, peeled and minced
method
1. Cream the yeast with the sugar and 2 tablespoons of the water to form a smooth paste. Set aside in a warm place for about 15 to 20 minutes, or until the yeast mixture has risen and is frothy.
2. Bring the milk to just under boiling point, remove from the heat, then add the butter or margarine and the remaining water. Set aside and leave until lukewarm.
3. Put the flour and salt into a warmed bowl. Sprinkle with the herbs and onion. Make a well in the centre of the flour and pour in the yeast and milk mixtures. Draw the flour into the liquid and mix until the dough comes away from the sides of the bowl.
4. Turn out on to a lightly floured surface and knead for 10 minutes. Form the dough into a ball and return it to the clean bowl. Cover with a damp cloth or cling film and leave to prove in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
5. Lightly grease a 1 pound loaf tin and set aside. Turn the dough out on to a lightly floured surface and knead for 8 to 10 minutes.
6. Form the dough into a loaf and place it in the tin. Cover with a damp cloth or cling film and leave to prove for 30 to 45 minutes, or until the dough has doubled in bulk again.
7. Bake in a moderately hot oven (200°C, 400°F) for 1 hour.
Cool on a wire rack.
