Parsley Bread

1/2 cup lukewarm water
1 Tbsp dry yeast
1 tsp honey
1/2 cup sour cream or yogurt
1 egg
1 cup minced parsley
2 cloves garlic, minced
2 - 2 1/2 cups whole wheat flour
salt to taste


Preheat oven to 375° - later


Combine the water, yeast and honey in a cup. Set aside for 10 minutes to proof (yeast will become foamy).

Combine the sour cream or yogurt, egg, parsley and garlic in a large bowl. Stir in yeast mixture. Beat in 1 cup of flour. Gradually beat in enough additional flour to make a soft, kneadable dough. Turn out onto a floured surface. Knead until smooth and elastic, about 10 to 15 minutes. Use only enough additional flour to prevent sticking.

Transfer dough to an oiled bowl. Turn to coat dough. Cover and let rise in a warm place until doubled in bulk, from 30 to 60 minutes.

Punch down dough. Pat out into a rectangle about 8 inches wide and then roll up like a jelly roll. Pinch the seams tightly.

Butter an 8½ -by-4½ inch loaf pan, or coat it with equal parts of oil and liquid lecithin.

Place dough in the pan, seam side down. Cover and let rise until doubled in bulk, about 30 to 45 minutes.

40-45 minutes or until golden on top and sounds hollow when tapped.

From Full Moon Natives recipe files