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Whole-Grain Herb Bread

Whole-Grain Herb Bread on a baguette pan

Whole-Grain Herb Bread on a baguette pan

This is adapted from Vegan Planet by Robertson.  I used her ingredients and followed my own directions.

  • 2-1/4 c warm water
  • 2 1/4 t yeast
  • 1 T maple syrup
  • 2 T olive oil
  • 1 T salt
  • 2 c whole wheat flour
  • 4 c unbleached flour
  • 2 T minced fresh parsley leaves
  • 1 t minced fresh chives
  • 1 t dried marjoram
  • 1/2 t dried thyme

Chives are so easy to grow.  Buy a pot of them for a buck or two, stick them in the ground and always have chives forever.  I used to chop and freeze some in a jar.

I put all the ingredients except 2 cups of the white flour in my stand mixer and start it up.  Let it beat this a few minutes, and then add enough of the remaining flour to get a soft dough.  I try to keep it wet so it stays down in the bowl and let the mixer do its job for about 5-10 min.  I add more flour and expect it to start climbing the hook and getting familiar with the machinery, and then I took it off and kneaded it by hand on the counter just a minute.  Put it back in the bowl covered with a towel to rise 1 hour.

Whole Grain Herb Bread

Whole Grain Herb Bread

I formed this into two long loaves, like Italian bread and let it rise on my special baguette pan.  I doubt I would buy something frivolous like this today, but I do like the job it does.  This is aluminum with small holes perforated.  It makes the little bumps on the bottom of the bread like commercial bakeries get.  I told my son that was Braille for “Yum.”  The directions called to make round or long loaves on a regular baking sheet.

I let this rise under a towel for about 1/2 an hour.  Longer would have been better.  I slashed the top with a razor and baked it at 425 for 10 min and 350 for 30 min, to internal temperature of 200 degrees.

Whole Grain Herb Rolls

Of course you can also make rolls.  Divide into 16 pieces, bake on a cookie sheet 15 min at 450.  Details on this at the above link.


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