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Quick Savory Whole Wheat Herb Bread – vegetarian recipe
Stav Kogan

Quick Savory Whole Wheat Herb Bread

This surprisingly quick whole wheat yeast bread delivers three beautiful, soft loaves, rich with garlic, onion, and a medley of savory herbs. Perfect for tearing into while still warm from the oven.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 2 hours 25 minutes
Servings: 3 loave
Calories: 110
Ingredients Method Nutrition

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 / 2 fl oz) 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
  • 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 of dried.

Method
 

  1. Activate the Yeast: In a small saucepan, gently heat the water and milk until lukewarm (about 110°F / 43°C).
  2. Remove from heat and stir in the sugar and yeast.
  3. Let it sit for 5-10 minutes until it becomes foamy.
  4. Sauté the Aromatics: While the yeast proofs, heat the vegetable oil in a small skillet over medium heat.
  5. Add the minced garlic and onion and sauté until fragrant and just beginning to turn golden.
  6. Set aside to cool slightly.
  7. 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.
  8. Beat with an electric mixer until smooth.
  9. Add the salt, crushed herbs, the cooled oil and onion mixture, and the egg.
  10. Beat again until well combined.
  11. 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.
  12. Stir in another cup / 120 g (4.2 oz) of flour with a wooden spoon.
  13. Knead the Dough: Turn the dough out onto a lightly floured surface.
  14. 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.
  15. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
  16. 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.
  17. Shape and Second Rise: Gently punch down the dough.
  18. Divide it into three equal portions and shape each into a small loaf.
  19. Place the loaves into three small, oiled loaf pans.
  20. Cover with the towel and let them rise again for about 30 minutes.
  21. Bake to Perfection: While the loaves rise, preheat your oven to 375°F / 190°C.
  22. Bake the loaves for 35 minutes, or until they are golden brown and sound hollow when you tap the bottom.
  23. Let them cool in the pans for a few minutes before transferring to a wire rack.
  24. Don't have a dedicated warm spot for proofing?
  25. 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.

Nutrition

Calories: 110kcalCarbohydrates: 19gProtein: 4gFat: 2.5g

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