1 1/2-1 3/4 c. all-purpose flour
1 pkg. active dry yeast
1/2 c. hot water (120 degrees)
1 (5 oz.) can evaporated milk
1/4 c. honey
1/4 c. cooking oil
1 tsp. salt
1 beaten egg
1 1/2 c. whole wheat flour
3/4 c. cornmeal
1/2 tsp. dried sage, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. dried celery seed
1/4 tsp. dried dillweed
1 beaten egg yolk
2 tsp. sesame seed

In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast. In a bowl combine water, evaporated milk, honey, oil and salt; stir until salt is dissolved. Add to flour mixture; add egg.

Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat flour, cornmeal, sage, basil, celery seed, dillweed and as much all-purpose flour as you can mix in with a spoon.

On lightly floured surface knead in enough remaining flour to make a moderately stiff dough (8-10 minutes). Shape into a ball; place in greased bowl. Cover; let rise until double.

Punch down; shape into a ball. Cover; let rest 10 minutes. Shape into loaf; place in greased 9 x 5 x 3 inch loaf pan. Let rise until double. Brush dough with mixture of egg yolk and 1 tablespoon water; sprinkle with sesame seed. Bake in a 375 degree oven for about 30 minutes; cover with foil after 20 minutes. Makes 1 loaf.