Ingredients

• 2 Tbsp Coarse Grind Cornmeal
• 2-1/2 cups Whole Wheat Flour or Organic Whole Wheat Flour
• 2-3/4 cups Unbleached White All-Purpose Flour
• 2 Tbsp Active Dry Yeast
• 1-1/2 tsp Marjoram ground
• 1/2 tsp Dill Weed
• 1 Tbsp Chives fresh & chopped
• 1-1/2 cups Beer
• 1/3 cup unsalted butter
• 1 cup Graham Flour or Organic Graham Flour
• 3 Tbsp Sugar
• 1-1/2 tsp Oregano, Mediterranean
• 1-1/2 tsp Parsley Flakes
• 1/2 tsp Rosemary crushed
• 1/4 tsp Sage ground
• 3/4 cup Milk
• 1 Tbsp White Hulled Sesame Seeds
• 1 cup Organic Dark Rye Flour
• 4 tsp Sea Salt
• 1 tsp Italian Herb Seasoning
• 1 tsp Basil crushed
• 1/4 tsp Celery Seed whole
• 2 Tbsp Red Onion
• 1/3 cup Molasses

Instructions

1. Combine whole wheat, graham and dark rye flours in mixing bowl to make a whole grain flour mixture.
   
   In a large mixing bowl thoroughly mix 2-1/2 cups unbleached white flour with the sugar, salt and yeast.
   
   In a saucepan combine beer, milk, molasses and butter. Heat over low heat until the liquids are warm (not hot). Gradually add to White flour/yeast mixture and beat 3 minutes with heavy-duty electric mixer at medium speed, scraping side of bowl occasionally. Add 1/2 cup whole grain flour mixture, or enough to make a thick batter. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in seasonings.
   
   Stir in enough remaining whole grain flour mixture to make a soft dough. If necessary add remaining unbleached white flour to obtain desired consistency. Turn dough onto a lightly floured work surface. Knead until smooth and elastic, about 8-10 minutes. Place dough in oiled bowl and turn once to coat. Cover with plastic wrap and allow to rest for 15 minutes.
   
   Punch down; turn onto lightly floured work surface. Divide in half. Shape into two loaves or free form dough into rounds. Place loaves into two 8-1/2-inch bread pans, or place loaves onto lightly greased cookie sheets sprinkled with coarse cornmeal. Lightly moisten tops of loaves with oil and sprinkle with sesame seeds and cornmeal.
   
   Cover and let rise in a warm place free from draft until doubled, about 1 hour.
   
   Preheat oven to 400°F, bake about 25-30 minutes or until done. Remove from pans and
   cool on wire racks.
   
   Makes 2 loaves (13 slices each).