Whole Wheat Bread with Veg, Garlic, & Herbs
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 91.1
- Total Fat: 1.7 g
- Cholesterol: 3.6 mg
- Sodium: 167.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
View full nutritional breakdown of Whole Wheat Bread with Veg, Garlic, & Herbs calories by ingredient
Number of Servings: 45
Ingredients
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8 C Whole Wheat Flour
1/4 C Light Brown Sugar (unpacked)
1 T Salt
1/4 C Butter (salted or unsalted, your choice)
1 C Water
2 Packets (1 oz) Bakers Yeast
2 C Milk
1 t Olive Oil
2 T Minced Garlic
2 T Dried Vegetables (from the spice aisle)
1 t each Rosemary, Thyme, Oregano, Parsley
Directions
In small sauce pan heat milk over low heat to 110F. Do not boil, if the milk gets chunky toss it and try again.
While milk is heating measure out spices into 3 separate pinch bowls. Add 1 T water to the dried veg and 1 T water to the Herb Mix. Add 1t EVO to minced Garlic, spread on a piece of tinfoil and toast in toaster oven (light toast 1 cycle for a lightly roasted garlic flavor). Set aside.
Add brown sugar, salt, and butter to the warm milk, stir to dissolve.
While butter is melting add 1 C warm water (about 110F) to large mixing bowl, sprinkle yeast into water and stir to dissolve.
When butter is melted into the milk, sugar, and salt mix thoroughly and add to the mixing bowl with the yeast mixture. Stir thoroughly, though not violently.
Add 4C flour to mixing bowl and mix until smooth. This is good exercise.
Continue to add flour, 1/2 cup at a time until dough is a stiff mass. This is more exercise! Yay you working out before eating!
Turn dough out onto a lightly floured surface and split into 3 equal portions.
Add roasted, minced garlic to one portion of the dough, kneed for about 5 minutes, folding dough in on itself. Repeat with veg mix, and herb mix (you may have to sprinkle a little bit of flour on the veg ball and the herb ball to absorb the added water - don't go crazy, a little dab will do ya.) Ending up with 3 balls of dough each of a different flavor.
Set dough aside in a warm place to rise. I typically turn the mixing bowl over on it to trap the heat the yeast is giving off. Let rise 1 hour.
Split each dough in half ( 6 balls, 2 each of 3 flavors.) Punch down gently and set aside for 10 minutes to rest.
Take 1 of each flavor dough, gently hand roll into a long "snake". Join ends of each dough snake and fold over to secure. Lightly braid together and join ends.
Place on a lightly greased and floured cookie sheet and cover.
Repeat with other three dough balls.
Let rise for another hour.
Preheat oven to 400F. Place braided dough, on cookie sheet in oven and bake for 30-35 minutes.
This bread is hearty and quite flavorful, each bite is a little different. This also works great with Cinnamon & Nutmeg, Raisin, and Nut.
Serving information is based on weighing cooked bread, and dividing by he typical 1.5 ounce serving portion for bread. Makes 45 servings.
Number of Servings: 45
Recipe submitted by SparkPeople user FATTIBOBILATTI.
While milk is heating measure out spices into 3 separate pinch bowls. Add 1 T water to the dried veg and 1 T water to the Herb Mix. Add 1t EVO to minced Garlic, spread on a piece of tinfoil and toast in toaster oven (light toast 1 cycle for a lightly roasted garlic flavor). Set aside.
Add brown sugar, salt, and butter to the warm milk, stir to dissolve.
While butter is melting add 1 C warm water (about 110F) to large mixing bowl, sprinkle yeast into water and stir to dissolve.
When butter is melted into the milk, sugar, and salt mix thoroughly and add to the mixing bowl with the yeast mixture. Stir thoroughly, though not violently.
Add 4C flour to mixing bowl and mix until smooth. This is good exercise.
Continue to add flour, 1/2 cup at a time until dough is a stiff mass. This is more exercise! Yay you working out before eating!
Turn dough out onto a lightly floured surface and split into 3 equal portions.
Add roasted, minced garlic to one portion of the dough, kneed for about 5 minutes, folding dough in on itself. Repeat with veg mix, and herb mix (you may have to sprinkle a little bit of flour on the veg ball and the herb ball to absorb the added water - don't go crazy, a little dab will do ya.) Ending up with 3 balls of dough each of a different flavor.
Set dough aside in a warm place to rise. I typically turn the mixing bowl over on it to trap the heat the yeast is giving off. Let rise 1 hour.
Split each dough in half ( 6 balls, 2 each of 3 flavors.) Punch down gently and set aside for 10 minutes to rest.
Take 1 of each flavor dough, gently hand roll into a long "snake". Join ends of each dough snake and fold over to secure. Lightly braid together and join ends.
Place on a lightly greased and floured cookie sheet and cover.
Repeat with other three dough balls.
Let rise for another hour.
Preheat oven to 400F. Place braided dough, on cookie sheet in oven and bake for 30-35 minutes.
This bread is hearty and quite flavorful, each bite is a little different. This also works great with Cinnamon & Nutmeg, Raisin, and Nut.
Serving information is based on weighing cooked bread, and dividing by he typical 1.5 ounce serving portion for bread. Makes 45 servings.
Number of Servings: 45
Recipe submitted by SparkPeople user FATTIBOBILATTI.
Member Ratings For This Recipe
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SANDYTYLERTERRY
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WILDABOUTBELLA
This sounds great. I think my family will like it also - 1/1/09
Reply from FATTIBOBILATTI (1/1/09)
A quick note a few days later. This bread is DENSE - w were trying to go with 100% WW Flour for the purposes of complex carbs, rather than the simple carbs in white four... I'm not sure it was the best choice. Also this recipe makes 2 loaves - I suggest halving the recipe.
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VICKYWICKY1