Herb and Onion Bread

Yeast Mixture:
2/3 cup warm water
2 TBSP Yeast
1 TBSP coconut sugar  

In a medium-sized bowl, mix water and sugar. Sprinkle yeast. Let sit to rise. 

Flavoring:
2 medium onions, finely diced and sauteed
Clove (or several) garlic, fined diced and sauteed
1/4 cup thyme
1/4 cup dill
2 tbsp oregano
2 tbsp marjoram
1 cup ground flaxseed
1 cup sunflower seeds
1/4 cup sesame seeds

Dough:
5 cups hot water
2 tbsp salt
2/3 cups oil
2/3 cup honey, raw sugar, coconut sugar
12 cups flour (whole wheat works well)

In a mixer, combine hot tap water and 7 cups of flour. Add salt, oil, and honey (or sugar). Mix until well-blended. Mix in herbs, onion, and garlic. Add yeast mixture.

Add 3 to 4 more cups of flour, kneading for 10 minutes. 

For loaves: Oil bread pans. Portion dough to fit pans (usually 4 to 5) and shape into loaves with oiled hands. Cover with a light towel. Dough, unrisen, should fill the pans about half full. The dough should increase by 1/3 at least. Bake in a preheated oven at 350 degrees Fahrenheit for about 40 - 45 minutes.

For rolls: Oil cookie sheets. Shape dough into fist sized-balls. Place on pan about 1 inch apart. Cover with a light towel. The dough should increase by 1/3 at least. Bake in a preheated oven at 350 degrees Fahrenheit for about 20 - 25 minutes. 

Cooking time will vary from oven to oven and with size of loaf. 
 
For a soft crust, brush with oil before baking. Place on a rack to cool, brush tops with butter or oil.