Herb Onion Grill Bread

A delicious crusty bread that is perfect with any meal, anytime of the day!

30 minutes Prep: 20 minutes Cook: 10 minutes

273 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	yeast, active dry	package, active dry
1 1/4	cup	water	lukewarm
1 1/2	cup	whole wheat flour	whole wheat or brown rice
1	each	scallions, spring or green onions	bunch
1	tablespoon	rosemary leaves	fresh, chopped
1	tablespoon	thyme leaves	fresh, chopped
1	tablespoon	sage	fresh, chopped
1	tablespoon	vegetable oil	olive
2	teaspoons	salt
2	cups	flour, unbleached all-purpose
1	x	nonstick cooking spray

Directions

In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallions, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.

Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.

Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned.

Makes 6 breads.

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Nutrition Facts

Serving Size 128g

Amount per Serving

Calories 273 10% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 791mg	33%
Total Carbohydrate 54.0g	18%
Dietary Fiber 5.0g	20%
Sugars 0.0g
Protein 8.0g	17%

Vitamin A	1%		Vitamin C	1%
Calcium	3%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

100% Parmesan Chicken

This was a great recipe! I only changed a couple things.. I used a Parmesan/Asiago/Romano cheese blend instead of just Parmesan. Also, instead of non-stick cooking spray for baking, I used a high-quality olive oil (the one I used from Olivier & Co. had notes of black pepper and artichoke, called Valdesano). For a red sauce, I used "Spicy Tomato Sauce" from epicurious.com (with twice the red wine) and served it all over spinach fettucini. WOW.

Reviewed by RockabillyKitty