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Herbed Whole Wheat Bread Recipe

I'm a serious bread baker, and this is my most prized recipe. My husband jokes that the real reason he married me was so that he could enjoy this herb bread forever!

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Herbed Whole Wheat Bread Recipe

Prep: 20 min. + rising Bake: 45 min.

Yield: 32 Servings

20 45 65

Ingredients

1 medium onion, chopped
3 tablespoons vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 can (12 ounces) evaporated milk
1/2 cup minced fresh parsley
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon rubbed sage
3/4 cup cornmeal
2 cups whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

Directions

In a skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, parsley, sugar, salt, dill, sage and onion mixture; mix well. Add cornmeal; mix well. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes.
Bake at 350° for 30 minutes. Cover with foil. Bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 96 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 86 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Herbed Whole Wheat Bread in Best of Country Breads , p66

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Herbed Whole Wheat Bread

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(1-1) of 1 reviews

Reviewed on Nov. 03, 2011 by Joscy

I voted *YES* to make this bread again. Had some issues with dough, however. First rising was fabulous!! Second rising (dough in pans) did absolutely nothing. Baked as is ~ turned out 2 flat, dense breads. Tasty though. Served with soup which we used bread for dunking. Plan to make again, and use glass bread pans vs. metal ~~ hoping that will make difference.