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Whole Wheat Herb Bread Recipe

"When our family lived at home, I'd make eight loaves of this bread at a time," recalls Madeleine DeGruchy of Frankville, Nova Scotia. "Now that it's just my husband and me, I share with neighbors."

This recipe is:

Diabetic Friendly

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Whole Wheat Herb Bread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 32 Servings

25 30 55

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 cup whole wheat flour
1/4 cup sugar
4 teaspoons minced chives
4 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
1-1/2 teaspoons shortening
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in water. Add the whole wheat flour, sugar, chives, dill, shortening, salt and 1-1/2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 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. Shape into two loaves. Place in 8-in. x 4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Nutritional Analysis: One slice equals 78 calories, trace fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 16 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Whole Wheat Herb Bread in Taste of Home April/May 1998, p17