This Old Fashioned Herb Bread is a comforting staple that brings warmth and aroma to any kitchen. Combining the nutty depth of whole wheat flour with the earthy notes of soy flour, this loaf offers a robust texture and wholesome flavor. The addition of honey provides a subtle sweetness that balances the saltiness, while the blend of dried or fresh herbs’such as thyme, rosemary, or oreganoâÂÂadds a fragrant, savory punch. Perfect for serving alongside soups, stews, or simply with butter for breakfast, this bread is versatile and deeply satisfying. ItâÂÂs an excellent choice for vegetarian meals and pairs beautifully with roasted vegetables or cheese boards. The crust turns golden and crisp, while the interior remains soft and airy, making every slice a delightful experience.
Old Fashioned Herb Bread
Description
This Old Fashioned Herb Bread is a comforting staple that brings warmth and aroma to any kitchen. Combining the nutty depth of whole wheat flour with the earthy notes of soy flour, this loaf offers a robust texture and wholesome flavor. The addition of honey provides a subtle sweetness that balances the saltiness, while the blend of dried or fresh herbs&# 226;ÂÂsuch as thyme, rosemary, or oreganoâÂÂadds a fragrant, savory punch. Perfect for serving alongside soups, stews, or simply with butter for breakfast, this bread is versatile and deeply satisfying. ItâÂÂs an excellent choice for vegetarian meals and pairs beautifully with roasted vegetables or cheese boards. The crust turns golden and crisp, while the interior remains soft and airy, making every slice a delightful experience.Ingredients
Directions
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Stir honey into warm water until dissolved.
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Sprinkle yeast onto the water mixture and let stand for 5 to 10 minutes until foamy.
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Add salt, milk powder, and herbs to the yeast mixture and blend well.
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Sift in half of the whole wheat flour and soy flour, then stir to combine.
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Gradually add the remaining flours, adjusting quantity as needed based on flour coarseness, until a shaggy dough forms.
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Knead the dough for 5 to 10 minutes until smooth and elastic.
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Place dough in an oiled bowl, cover, and let rise until doubled in volume.
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Punch down the dough, knead briefly, and shape into two loaves.
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Place loaves in oiled bread pans and let rise again until doubled in size.
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Bake at 350ðF (177ðC) for 45 to 55 minutes until golden brown and hollow-sounding when tapped.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 70.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.4mg1%
- Sodium 5933.1mg248%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 0.0g0%
- Sugars 13.3g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Herb Selection: You can use any herb or combination of herbs such as anise seed, sweet basil, caraway seed, chervil, chives, dill seed or weed, sweet marjoram, oregano, parsley, sage, savory, tarragon, or thyme. Fresh herbs should be chopped fine; if using dried, crush them slightly to release oils.
Flour Variation: This recipe typically uses approximately 5 cups (1.21 liters) of whole wheat flour combined with 1/2 cup (118 ml) of soy flour. Adjust flour amounts based on humidity and flour type; the dough should be soft but not sticky.
Storage: Allow bread to cool completely before slicing. Store in a bread box or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread.
