Thyme Oregano Bread

Into the bread machine, in this order:

1½ tsp yeast
½ cup sesame seeds
1½ whole wheat flour
2 cups unbleached white flour
1 TBSP millet
1½ TBSP sugar
1½ tsp salt
2 TBSP butter
2 TBSP powered nonfat dry milk
½ cup herb mix (see below)
1¼ cups tepid water; maybe a bit more.

Herb mix, makes ½ cup.
½ cup fresh thyme leaves, no stems
¼ cup fresh oregano leaves, no stems
¼ sun dried tomatoes, chopped small
½ head of garlic, roasted, paper removed
¼ tsp lemon juice
Chop this all up in a food processor until it’s more or less the consistence of a good tapenade.

Load it all into the bread machine. Set the baking level on “dark” and fire it up.

The first time I made it, I forgot to add the sugar until the machine was through with the first mix. Since the sun dried tomatoes I used were the dry kind (not the kind on olive oil), it could use the extra time to soak them, so I added sugar and started the cycle, on “quick”, from the start again.

I also used 1½ cup water, instead of 1¼, thinking the dried tomatoes would use the rest of it. Bad idea! It was a soupy dough and didn't raise properly.

However, the flavor was wonderful! Toasting brought out the best of the flavor, and some butter helped it even more. This will be a great bread recipe when I get the liquids right.