INGREDIENTS

INSTRUCTIONS

(Original recipe used 2 tablespoons olive oil.)
1. In a large bowl, dissolve yeast in water and let stand until it bubbles,
about 10 minutes. Slowly stir in whole wheat flour, scallions, rosemary,
thyme, and sage. Mix well, cover, and set aside to rise in a warm place for
about 45 minutes.
2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff
dough. Turn out onto a lightly floured surface and knead for 10 minutes,
adding more flour as necessary to keep from sticking. Shape into a ball,
place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with
plastic wrap and set aside to rise until doubled in size, about 1 hour.
3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly
floured surface, roll balls into 7-inch circles (about 1/4 inch thick.)
Gently place breads on grill and cook 2 to 3 minutes on each side, turning
occasionally, until well marked and browned.
Makes 6 breads.
>From: Terry & Kathleen Schuller <schuller@ix.netcom.com>
NOTES : We had lots of fun making this easy bread while we were camping
last weekend. Before we left home I premeasured the whole wheat flour
together with the herbs and brought them in a ziplock bag. We grilled the
bread over a charcoal fire as an accompaniment for dinner and then the next
day opened them up as pocket bread so that we could put a sandwich filling
inside. The bread is very flavorful. I decreased the oil in this bread as I
do for most breads.
Recipe by: Veggie Life, July, 1997
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 26,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”