Whole Wheat Bread with Herbs

This rustic peasant-style whole wheat loaf may not be for everyone. It’s quite dense with lots of fiber. But you can’t beat the herbed aroma or how fast it is to make. If you can’t stand to wait for bread to rise (but don’t mind a rustic loaf) this is the recipe for you! The original is from “The New American Plate” so you know it’s healthy; they claim it’s “a delicious transitional loaf for people accustomed to less dense breads made with refined flour.” I guess I never transitioned all the way. 

INGREDIENTS makes 1 loaf

Canola oil spray (to grease pan)

3.5 cups whole wheat flour

1/2 cup unbleached bread flour or all purpose flour

2 tsp salt

1 Tbs unsulfured molasses

2 cups warm water (105 – 115 degrees F), divided

2 packages (2.25 tsp each) active dry yeast

3/4 cups chopped walnuts (optional)

1 Tbs dried basil

1 tsp dried oregano

2 tsp dried thyme

INSTRUCTIONS

• Canola oil spray (to grease pan)
• 3.5 cups whole wheat flour
• 1/2 cup unbleached bread flour or all purpose flour
• 2 tsp salt

1. Lightly coat a 9 x 5 inch loaf pan with canola oil spray. Position a rack in the center of the oven. Turn the oven on to its lowest setting. In a large, heat-proof bowl, combine the whole wheat and bread flours with the salt. Place the bowl in the oven to warm.

• 1 Tbs unsulfured molasses
• 1/2 cup warm water (105 – 115 degrees F)
• 2 packages (2.25 tsp each) active dry yeast

2. In a small bowl, mix the molasses into 1/2 cup of warm water. Sprinkle the yeast over the liquid. Let stand 5 – 10 min, until foamy. If it doesn’t foam, start over with new yeast.

• 3/4 cups chopped walnuts (optional)
• 1 Tbs dried basil
• 1 tsp dried oregano
• 2 tsp dried thyme
• warmed flour mixture
• 1.5 cups warm water (105 – 115 degrees F)

3. Remove the warmed bowl of flour from the oven. Preheat the oven to 450 degrees. Stir the walnuts and herbs into the flour. Pour the yeast mixture and the remaining water into the dry ingredients. Mix using a wooden spoon until a sticky dough forms. It will begin pulling away from the edges of the bowl but will remain too sticky to knead. Turn the dough into the prepared pan. Cover loosely with plastic wrap coated with canola oil spray, and then with a kitchen towel. Set the pan in a warm, draft-free place for 10 – 15 min, until the dough doubles in volume and is slightly below the edge of the pan. Remove the towel and plastic wrap and bake the bread for 10 min. Reduce the heat to 425 degrees and bake for another 20 min, until a toothpick inserted in the middle comes out clean. The crust will be dark brown and hard. Transfer the bread from the oven to a wire rack to cool completely before slicing.