Whole Wheat and Herb Bread and Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 packet active dry yeast2.25 cups warm (not boiling hot) water1 T maple syrup1 T salt3 T olive oil3 cups whole wheat flour, plus more for kneading3 cups unbleached all purpose flour.5 cup soy flour3 T fresh herbs (I used rosemary), plus up to 1 T of other dried herbs (I used a combination of basil, oregano, and celery seed)
*The prep time is mostly waiting for the dough to rise!*
In a large bowl, mix yeast with .25 cup warm water and maple syrup, let it set for 10 minutes till foamy. Add remaining water, salt, and olive oil. Meanwhile, in another large bowl, blend the flours together. Add about 1/2 the flour to the yeast mixture and stir until it gathers, then add the rest of the flour. Turn out onto a lightly floured board and knead in the herbs, then knead for 8-10 minutes, until smooth and elastic. Put dough in a lightly oiled bowl, pat with oil, then cover with clear plastic wrap and a towel. Set in a warm place until doubled in bulk, about 1-2 hours. Meanwhile, lightly oil a cookie sheet and muffin tins. When done, punch down, and turn out on a lightly floured board. Tear pieces off the dough to fill the muffin tins. Shape the rest of the dough into a small log and put on the cookie sheet. Set in a warm place to double in bulk again, about 1 hour. Preheat the oven to 425. Place the tins and sheet on the middle rack and bake 10 minutes, then lower the heat to 350 and bake an additional 30 minutes. Immediately transfer to a cooling rack and let the bread cool completely (if you can resist warm bread!) before slicing. Makes 12 rolls and 1 loaf of bread worth about 12 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user GALINKZOO7.
In a large bowl, mix yeast with .25 cup warm water and maple syrup, let it set for 10 minutes till foamy. Add remaining water, salt, and olive oil. Meanwhile, in another large bowl, blend the flours together. Add about 1/2 the flour to the yeast mixture and stir until it gathers, then add the rest of the flour. Turn out onto a lightly floured board and knead in the herbs, then knead for 8-10 minutes, until smooth and elastic. Put dough in a lightly oiled bowl, pat with oil, then cover with clear plastic wrap and a towel. Set in a warm place until doubled in bulk, about 1-2 hours. Meanwhile, lightly oil a cookie sheet and muffin tins. When done, punch down, and turn out on a lightly floured board. Tear pieces off the dough to fill the muffin tins. Shape the rest of the dough into a small log and put on the cookie sheet. Set in a warm place to double in bulk again, about 1 hour. Preheat the oven to 425. Place the tins and sheet on the middle rack and bake 10 minutes, then lower the heat to 350 and bake an additional 30 minutes. Immediately transfer to a cooling rack and let the bread cool completely (if you can resist warm bread!) before slicing. Makes 12 rolls and 1 loaf of bread worth about 12 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user GALINKZOO7.
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 288.6 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.6 g
- Protein: 4.5 g
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