Herb Bread

4 cups whole wheat flour

2 pkg active dry yeast

1/2 cup sugar

1 tbs salt

2/3 cups evaporated milk, undiluted

2/3 cups water

1/2 cup oil

2 eggs

1 cup chopped onion

1 tbs dill weed or 1 tsp dill seed

1-1/2 tsp anise seed

6 tbs parsley (dry or fresh)

2 to 2-1/2 cups all-purpose flour

Onion salt

Oil

In a large mixing bowl, combine, 2 cup whole wheat flour, yeast, sugar, and salt. In small saucepan, combine milk, water, and oil. Heat until mixture is very warm (120-130F). Gradually add to whole wheat flour mixture. Beat with electric mixer, scraping bowl occasionally. Add eggs and remainder of whole wheat flour. Beat until smooth, Mix in herbs, using a large spoon. Stir in about 2 cups all-purpose flour, or enough to make a soft dough. Turn dough out onto lightly floured surface; knead until smooth and elastic. Place in well-greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk.

Punch down, let rest 10 minutes; and form in to two smooth round balls with hands, being careful not to create large folds in dough. Place in a greased baking pan. Brush with oil; sprinkle with onion salt. Let rinse until doubled. Bake at 350F about 35 minutes, or until golden brown. Remove from baking sheet and cool on wire rack. Freezes well.