Herbed Whole Wheat Bread
Submitted by pcosme
Herbed whole wheat bread is a soft, tender homemade loaf flecked with rolled oats, dried basil, and oregano. Sweetened lightly with honey and made with milk for a hearty everyday sandwich or toast bread.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
4 hrsHerbed whole wheat bread is one of those rare loaves that’s nutritious, simple, and genuinely beautiful out of the oven. Two free-form rounds bake up golden and fragrant, with a tender crumb that comes from blending whole wheat flour with rolled oats and a touch of olive oil and honey.
The milk and eggs in the dough are what make this loaf so much softer than typical 100 percent whole wheat breads. The fat and protein keep the gluten relaxed and the crumb tender, fixing the usual whole-wheat problem of dense, brick-like loaves. Honey adds gentle sweetness and helps the crust brown to a deep mahogany.
The dried basil and oregano give the bread a Mediterranean herb backbone that pairs especially well with cheese, soup, or a swipe of olive oil for dipping. Slice it thick for grilled cheese, toast for breakfast under jam, or use it as the base for a Tuscan tomato bruschetta.
Pro Tips
- Heat the milk-honey-oil mixture only to 115°F (46°C) before adding to the yeast. Hotter than that kills the yeast and your dough won’t rise.
- Knead a full 10 minutes until the dough is smooth and elastic. Whole wheat needs more kneading than white flour to develop the gluten properly. The windowpane test (stretch a small piece thin without tearing) confirms it’s ready.
- Don’t add too much extra flour during kneading. A slightly tacky dough produces a much softer loaf than a dry one. Resist the urge to add more than a sprinkle.
- Tap the bottom of each loaf when checking doneness. A hollow sound means it’s done; a dull thud means it needs another 5 to 10 minutes.
Variations
- Add ¼ cup chopped sun-dried tomatoes and 2 tablespoons toasted pine nuts to the dough for a fully Mediterranean version.
- Swap basil and oregano for fresh rosemary and thyme for a more rustic herbal profile.
- Brush the tops with melted butter and sprinkle with oats just before baking for a bakery-style finish.
Ingredients
Directions
Combine 1½ cups whole wheat flour and yeast in large bowl.
Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in eggs, remaining ½ cup whole wheat flour, rolled oats, dried herbs and salt.
Mix in enough flour ½ cup at a time to form soft, slightly sticky dough.
Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more flour if very sticky.
Lightly oil large bowl.
Add dough, turning to coat entire surface or you can use cooking spray. Cover bowl with kitchen towel or plastic wrap.
Let dough rise in warm draft-free area until doubled in volume, 1 to 1½ hours.
Coat cookie sheet with cooking spray. Punch dough down.
Turn dough out onto lightly floured surface and knead until smooth.
Divide dough into half. Pat each half into 1½-inch-thick round.
Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1¼ hours.
Preheat oven to 375℉ (190℃).
Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.
Transfer to racks and cool slightly.
Serve warm or cool.
Comments
