Whole Wheat Herb Bread Recipe

I posted this in another section, and figured I'd go ahead and post it here for any bread makers (or potential bread makers).


Not sure how this will translate to a bread maker (for those that use bread makers) - but here's the "by hand" recipe... This one is slightly modified from the recipe my mom gave me (before life took over and she lost the time to do so, when I was a small child she would bake all our bread on a daily basis). Her recipe used all purpose flour, and regular sugar - I usually use whole wheat and honey, and I normally toss in a few tablespoons of dried herbs.

This will yield two small loaves: and the nutritional content is as follows (And has been added to the food database as "Shannon's Homemade Herb Whole Wheat Bread":

(with each loaf broken into 12 slices, with 1 slice being a single serving)
Calories: 16
Sodium: 61 mg
Potassium: 57 mg
Total Carbs: 11 g
Dietary Fiber: 2 g
Protein: 2 g




1 1/4 cup water
1 packet of yeast
1 tsp sugar (or sucanet or honey or agave)
random herbs (optional)
3/4 tsp salt (or garlic salt)
aprox 3 1/8 cups whole wheat flour (but the exact amount will vary)

1. Let the tap water heat up, and then pour 1 1/4 cup war,/hot water into a large bowl. To this, add the packet of yeast and the sweetener (yeast will need a little of the sweetener to really get going). Cover with a hand towel and let sit for 5 minutes.

2. Add in 1 cup whole wheat flour, the salt, and if wanted, another tsp of sweetener, as well as any herbs you want to toss in (the specifics vary for me depending on what I have on hand and what I feel like). Gently mix this up and then cover with towel for 30 minutes.

3. Little by little, stir in the flour until a spoon won't stir it - then turn out on a floured surface and slowly add more flour in, kneading as you go. The goal is to get a soft, pliable dough that does not stick. I kept track of the amount of flour I used last time I made this (so as to calculate the calories), and counting the 1 cup of starter flour, it shouldn't be much more than 3 cups total used.

4. When done kneading (about 10 minutes or so), divide dough into two sections... roll gently to elongate them a little (but do not pull to do so). Place two small dough loaves into greased loaf pans (or can place both on a greased cookie sheet for a more unformed look). Cover with a towel and let rise 45 minutes.

5. While bread is rising, pre-heat oven to 375 F. At the end of 45 minute rising, pop both loaves into the oven and bake for 40 minutes.