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Whole Wheat Herb Bread

 Whole Wheat Herb Bread
"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."
32 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 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


  • 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).

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Whole Wheat Herb Bread (continued)

Nutritional Facts: 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.