1    Cake yeast
1/4 c  Warm water
3/4 c  Scalded milk
2 tb Honey
1 1/2 ts Salt
2 tb Soybean oil
1    Beaten egg
1/2 ts Nutmeg
1 ts Sage
2 ts Celery seeds

3 3 1/2 c whole wheat flour

Soften yeast in water. Combine hot milk, honey, salt and oil. Cool to
lukewarm. Add yeast and mix well. Add egg, nutmeg, sage, seeds and 2
cups flour. Beat until smooth. Add more flour if necessary, to make a
moderately soft dough. Knead on lightly floured board for 8 minutes.
Place in lightly oiled bowl, turn. Cover and let rise 1 1/2 hours.
Punch down and rise for 10 minutes. Shape into round loaf and place
in oiled 9″ glass pie plate. Cover and let rest for 60 minutes. Bake
at 400 for 35 minutes.