1 cup warm (110-115 degree) low-fat milk or soy milk
1 cup warm (110-115 degree) water
2 pkg. active dry yeast
3 tbs. honey
3 Tbs. safflower oil
1 tsp. salt
1 egg, beaten, or equivalent substitute
2 cups triticale flour
1-1/2 cups whole wheat flour
1-1/2 cups unbleached white flour
2 tsp. each: dried chives, dried dill, sesame seeds
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In a mixing bowl, combine the first 5 ingredients. Let stand for 5-10 minutes, or until the yeast is dissolved. Stir in the salt and
beaten egg. In a large bowl, combine the remaining ingredients and stir together. Make 1 well in the center and pour in the
wet mixture. Work together just until well blended, using a wooden spoon at first and then well-floured hands. Transfer the
dough to a well-floured board. Knead gently for 5-7 minutes, adding a bit more flour if necessary for the dough to lose its
stickiness.
Divide the dough into two equal parts. Shape into loaves and place into two lightly oiled loaf pans. Let rise in a warm place
until doubled in bulk, about 1 to 1-1/2 hours.
Heat the oven to 350 degrees. Bake the loaves for 45-50 minutes, or until they feel hollow when tapped and are nicely
browned. When cool enough to handle, remove from the pans and cool on a rack.
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