Best Whole Wheat Herb Bread Recipes

MONUMENT CAFE WHOLE WHEAT ZUCCHINI-HERB BREAD

Steps:

• Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
• In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
• Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
• Preheat the oven to 325 degrees F.
• Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

100% WHOLE WHEAT ZUCCHINI HERB BREAD

Steps:

• Measure all ingredients into the bread machine pan in the order suggested by the manufacturer. Set machine on Normal or Basic Loaf setting.

WHOLE WHEAT HERB BREAD

Steps:

• 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 8x4-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.

WHOLE WHEAT ITALIAN HERB BREAD RECIPE

Steps:

• Mix liquid ingredients and half of flour. Sprinkle in yeast, salt and spices. Add rest of flour until dough pulls away from sides of bowl Let rise to develop the flavor of the herbs. Bake @ 350 for 30-35 minutes or until bread sounds hollow when tapped.

WHOLE-WHEAT COTTAGE CHEESE & HERB BREAD

Steps:

• Dissolve the yeast in the warm water in a large bowl and stir in the sugar. Let stand for five to 10 minutes until creamy. Add the cottage cheese, egg, grated onion, 2 tablespoons of the olive oil, the baking soda and dill. Beat together well.
• Add a cup of the whole-wheat flour and the salt, and fold inches Add the remaining whole-wheat flour, and fold inches Add enough of the all-purpose flour to make a dough that you can scrape onto a floured work surface. It will help to use a dough scraper, as the dough is sticky. Knead for 10 minutes, adding unbleached flour as necessary. The dough should be elastic and spring back when you press gently with a finger.
• Oil a loaf pan with some of the remaining olive oil. Shape the dough into a loaf, and place in the pan with the seam side facing upward. Lightly brush the top with oil, then turn the loaf so that the seam side is down. Brush lightly again with olive oil. Spray or brush a piece of plastic wrap with oil, and place it, oiled side down, lightly over the pan. Cover with a damp kitchen towel, and place in a warm spot to rise until the dough reaches the edges of the pan, about one hour and 15 minutes. Meanwhile, preheat the oven to 375 F with a rack positioned in the middle.
• Place the dough in the oven, and bake 45 minutes until the loaf responds to tapping with a hollow sound. Remove from the pan, and cool on a rack.

TUSCAN WHOLE WHEAT HERB BREAD

Steps:

• In a large bowl, stir together the warm water, yeast, oil spices and sugar. Let mix stand for 5 minutes. Using a wooden spoon or mixer stir in the whole wheat flour about 1/2 cup at a time, stir in the bread flour as well until most of the flour has been absorbed and the dough forms a ball. Turn the dough out onto a lightly floured surface. Knead in the remaining dough to bake the ball moderately stiff, smooth and elastic (6 to 8 min). Shape the dough into a ball, then place in a lightly greased bowl. Cover with a towel and let rise in a warm place until double. Punch down, let rest for 10 min. Lightly grease a baking sheet, shape dough 8X4. let rise again. Slash loaf and place in a 375 degree oven for about 25 to 30. Cover with foil if necessary for the last 15 min to prevent over browning.

WHOLE WHEAT ZUCCHINI HERB BREAD-BREAD MACHINE

Steps:

• Add all ingredients to bread pan in order given.
• This recipe was created using the Whole wheat setting.

WHOLE WHEAT ZUCCHINI HERB BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.

WHOLE WHEAT ZUCCHINI HERB BREAD RECIPE

Steps:

• Combine the warm water, honey and yeast in small bowl. Allow the yeast to work. In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size. Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size. Preheat the oven to 325 degrees F. Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

TUSCAN WHOLE WHEAT-HERB BREAD

Steps:

• Add the ingredients to the machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.