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Whole Wheat Herb Bread

What you need: 

2 Tablespoons soy margarine
1/3 cup finely chopped green onion
3/4 cup soy milk or rice milk
2 cups whole wheat bread flour
1 teaspoon sea salt
1 Tablespoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage (optional) this gives it more of a stuffing taste
1 1/2 teaspoons active dry yeast
1 cup whole wheat bread flour for kneading

What you do: 

I did all of the mixing and the first rising on the manual setting of my bread maker. Yeast goes in first then the rest.
Remove the dough onto a cookie sheet that has been sprinkled with 1/3 the flour. Knead and add more flour as required. You don't want it overly gooey or overly dry. Roll into an oblong loaf or use a round cookie cutter to make bagels (poke your finger through the middle for the hole).
Cover with a damp towel for 45 minutes. Longer is ok too. Bake in 350 degree oven on the same cookie sheet for 23 minutes.

Preparation Time: 
68 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

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This baked fairly well, not totally fluffy, and maybe it could have used a little more yeast or more rising time on my part. The blend of herbs and amount worked well in the dough.

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I attempted this bread today without realizing that a bread machine was used by the OP. whoops. I was a little unsure about not using warm water initially- EVERY yeast bread I make seems to involve mixing yeast into warm water and letting that stand a few minutes- but I was trying to follow the recipe that didn't call for warm anything. maybe the bread machine makes a big difference but I never felt like the yeast really caused much rising except a little during baking. it smelled great while cooking and it tastes fine but it's a really low, squat loaf. not exactly the sandwich bread I was hoping for. the herbs sounded like a good idea but I think I might just try incorporating those into a different, non-bread machine recipe.

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