Herbed Whole Wheat Bread Recipe

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Herbed Whole Wheat Bread Recipe

Read Reviews
3 1 1
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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!
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min.

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.
Originally published as Herbed Whole Wheat Bread in Best of Country Breads 2000, p66

Nutritional Facts

1 slice: 96 calories, 2g fat (1g saturated fat), 4mg cholesterol, 86mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Herbed Whole Wheat Bread in Best of Country Breads 2000, p66

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MY REVIEW
Joscy User ID: 2694585 204387
Reviewed Nov. 3, 2011

"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."

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