Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           vegetable broth -- or water
   2      teaspoons     olive oil
   1      teaspoon      unsulfured molasses
   2      cups          all-purpose flour -- unbleached
     1/2  cup           uncooked oatmeal -- not instant
     1/2  cup           cornmeal
   2      tablespoons   parsley -- dehydrated
   1      tablespoon    onion flakes -- dehydrated
   1      teaspoon      rosemary -- crumbled
   1      teaspoon      rubbed sage
     1/2  teaspoon      thyme -- crumbled
     1/2  teaspoon      pepper
     1/4  teaspoon      garlic powder -- or
   1      clove         garlic -- minced
   1      tablespoon    vital wheat gluten
     1/2  teaspoon      salt -- to 1 1/2 tsp.
   1 1/2  teaspoons     active dry yeast
   1 1/2  cups          vegetable broth -- or water
   1      tablespoon    olive oil
   2      teaspoons     unsulphured molasses
   3      cups          all-purpose flour -- unbleached
     3/4  cup           uncooked oatmeal -- not instant
     3/4  cup           cornmeal
   3      tablespoons   parsley -- dehydrated
   4      teaspoons     onion flakes -- dehydrated
   1 1/2  teaspoons     rosemary -- crumbled
   1 1/2  teaspoons     rubbed sage
   1      teaspoon      thyme -- crumbled
   1      teaspoon      pepper
     1/2  teaspoon      garlic powder -- or
   2      cloves        garlic -- minced
   1      tablespoon    vital wheat gluten
   1      teaspoon      salt -- to 2 tsp.
   2      teaspoons     active dry yeast

Preparation:

Pour the water or broth into your machine's baking pan and add the oil and molasses, unless the instructions that came with your machine call for placing the yeast in the bottom of the pan and reserving the liquids for last,adding them after the dry ingredients. Measure in the flour, oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic, salt, and yeast. If your machine has a separate yeast compartment, spoon the yeast in there. Don't let the yeast come in contact with liquids or salt. Use the rapid bake cycle for this l