Quick savory whole wheat herb bread is the loaf I bake when soup is on — a soft crumb scented with minced garlic and onion, and basil, oregano, and thyme running through every slice. Straightforward enough for a first loaf, flavorful enough to become a habit. About two and a half hours, most of it rising.
Imagine the incredible aroma of freshly baked bread wafting through your home—a scent rich with garlic, onion, and a medley of savory herbs. This isn’t your all-day baking project! This surprisingly quick whole wheat yeast bread delivers three beautiful, soft loaves, perfect for tearing into while still warm from the oven. It’s the ultimate companion to a hearty soup, a fresh salad, or simply slathered with your favorite plant-based butter. Let’s get baking!
Ingredients
• 1 cup / 240 ml water
• 1 cup / 240 ml milk, or unsweetened plant-based milk
• ¼ cup / 50 g (1.76 oz) sugar
• 2 packages or 2 Tbs. / 20 g (0.71 oz) dry yeast
• ¼ cup / 60 ml vegetable oil
• 1 clove garlic, finely minced
• 3 Tbs. / 25 g (0.88 oz) minced onion
• approximately 5 cups / 600 g (21.2 oz) whole wheat flour, plus more for kneading
• 1¼ tsp. / 7 g (0.25 oz) salt
• ½ tsp. dried basil, crushed
• ½ tsp. dried oregano, crushed
• ¼ tsp. dried thyme, crushed
• 1 large egg, or a flax egg
Instructions
1. Activate the Yeast: In a small saucepan, gently heat the water and milk until lukewarm (about 110°F / 43°C). Remove from heat and stir in the sugar and yeast. Let it sit for 5-10 minutes until it becomes foamy.
2. Sauté the Aromatics: While the yeast proofs, heat the vegetable oil in a small skillet over medium heat. Add the minced garlic and onion and sauté until fragrant and just beginning to turn golden. Set aside to cool slightly.
3. Mix the Wet : In a large mixing bowl, combine the foamy yeast mixture with about 1½ cups / 180 g (6.3 oz) of the flour. Beat with an electric mixer until smooth. Add the salt, crushed herbs, the cooled oil and onion mixture, and the egg. Beat again until well combined.
4. Form the Dough: Gradually add another 1½ cups / 180 g (6.3 oz) of flour and beat on medium speed for 5 minutes. The dough will be soft and smooth. Stir in another cup / 120 g (4.2 oz) of flour with a wooden spoon.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes, adding just enough of the remaining flour to prevent sticking. The final dough should be smooth, elastic, and still feel quite soft.
6. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean towel and let it rise in a warm, draft-free spot for 45 minutes, or until it has nearly doubled in size.
7. Shape and Second Rise: Gently punch down the dough. Divide it into three equal portions and shape each into a small loaf. Place the loaves into three small, oiled loaf pans. Cover with the towel and let them rise again for about 30 minutes.
8. Bake to Perfection: While the loaves rise, preheat your oven to 375°F / 190°C. Bake the loaves for 35 minutes, or until they are golden brown and sound hollow when you tap the bottom. Let them cool in the pans for a few minutes before transferring to a wire rack.
Nutritional Information
• Serving Size: 1 slice (assuming 12 slices per loaf)
• Calories: 110
• Protein: 4g
• Carbohydrates: 19g
• Fat: 2.5g
• Fiber: 3g
• Note: is an estimate and may vary based on used.
Pro Tips
• Easily make this recipe vegan by using an unsweetened plant-based milk (like soy or almond), and replacing the egg with a flax egg (1 Tbs. ground flaxseed mixed with 3 Tbs. water).
• The amount of flour can vary depending on humidity. Add the last cup gradually, using just enough to create a soft, manageable dough that’s not overly sticky. Too much flour will result in a dense loaf.
• Feel free to customize the herbs! Rosemary, sage, or a pinch of red pepper flakes would all be delicious additions. Use 1 tablespoon (15 ml / 0.5 fl oz) of fresh, chopped herbs for every 1 teaspoon (5 ml / 0.2 fl oz) of dried.
• Don’t have a dedicated warm spot for proofing? Turn your oven on to its lowest setting for just one minute, then turn it off. This creates a perfect, draft-free environment for your dough to rise.
FAQ
Q: How can I make this savory whole wheat bread completely vegan
A: Absolutely! To make this recipe vegan, simply use an unsweetened plant-based milk like soy or almond milk. For the egg, substitute a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it sit for a few minutes to thicken before adding it to the dough.
Q: What are some vegetarian meal ideas to serve with this bread
A: This savory bread is incredibly versatile. It’s perfect for dipping in hearty vegetarian soups like lentil or minestrone, serving alongside a large Greek salad, or making gourmet grilled cheese sandwiches. It’s also delicious on its own, toasted and topped with avocado or a plant-based butter.
Q: How should I store these loaves to keep them fresh
A: Once the loaves have cooled completely, you can store them in a bread box or a sealed bag at room temperature for up to 3 days. For longer storage, slice the loaves and freeze them in a freezer-safe bag. You can then toast individual slices directly from the freezer.
Q: Is this whole wheat bread a good source of protein
A: With 4g (0.14 oz) of protein and 3g (0.11 oz) of fiber per slice, this bread contributes nicely to your daily intake. To create a higher-protein vegetarian meal, pair a slice with protein-rich toppings like hummus, bean spreads, or serve it alongside a hearty lentil soup.
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- Cinnamon Raisin Essene Bread (No-Yeast Sprouted Bread)
- Vegetarian Mushroom and Brown Rice Cabbage Rolls
- Baked Tortilla Wraps with Peanut-Tempeh Filling
Quick Savory Whole Wheat Herb Bread
Ingredients
Method
- Activate the Yeast: In a small saucepan, gently heat the water and milk until lukewarm (about 110°F / 43°C).
- Remove from heat and stir in the sugar and yeast.
- Let it sit for 5-10 minutes until it becomes foamy.
- Sauté the Aromatics: While the yeast proofs, heat the vegetable oil in a small skillet over medium heat.
- Add the minced garlic and onion and sauté until fragrant and just beginning to turn golden.
- Set aside to cool slightly.
- Mix the Wet : In a large mixing bowl, combine the foamy yeast mixture with about 1½ cups / 180 g (6.3 oz) of the flour.
- Beat with an electric mixer until smooth.
- Add the salt, crushed herbs, the cooled oil and onion mixture, and the egg.
- Beat again until well combined.
- Form the Dough: Gradually add another 1½ cups / 180 g (6.3 oz) of flour and beat on medium speed for 5 minutes. The dough will be soft and smooth.
- Stir in another cup / 120 g (4.2 oz) of flour with a wooden spoon.
- Knead the Dough: Turn the dough out onto a lightly floured surface.
- Knead for about 5 minutes, adding just enough of the remaining flour to prevent sticking. The final dough should be smooth, elastic, and still feel quite soft.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
- Cover the bowl with a clean towel and let it rise in a warm, draft-free spot for 45 minutes, or until it has nearly doubled in size.
- Shape and Second Rise: Gently punch down the dough.
- Divide it into three equal portions and shape each into a small loaf.
- Place the loaves into three small, oiled loaf pans.
- Cover with the towel and let them rise again for about 30 minutes.
- Bake to Perfection: While the loaves rise, preheat your oven to 375°F / 190°C.
- Bake the loaves for 35 minutes, or until they are golden brown and sound hollow when you tap the bottom.
- Let them cool in the pans for a few minutes before transferring to a wire rack.
- Don't have a dedicated warm spot for proofing?
- Turn your oven on to its lowest setting for just one minute, then turn it off. This creates a perfect, draft-free environment for your dough to rise.
