Whole Wheat Greek Bread
What’s not to love about a bread with Feta cheese, olive oil, rosemary, and chopped olives? Oh my goodness, this Whole Wheat Greek Bread is marvelous! It has a rich, savory, delectable texture. On top of that, it’s quite wonderful used as a dipping bread with olive oil, cracked black pepper, and parsley or other dipping spices.
It’s also fantastic served with my Marinated Squash and Tomato Salad or alongside my Creamy Ham, Veggies, and Noodle Bake. In fact, I would recommend this bread to serve with any Greekish-type meal or salad. I actually toasted it and served it with hummus, as well. Boy, was that ever good.
I love it when a new recipe turns out fantastic. Especially when at the last moment you realize you don’t have all the ingredients and you have to improvise! This delicious bread is not normally a whole wheat bread. When I was in the middle of making the recipe I realized I only had 3/4 cup of regular bread flour. (I never use all purpose flour for making bread. It doesn’t have high enough amounts of gluten. So the bread doesn’t adhere quite as well and can become crumbly and dried out a lot more quickly).
So I looked through my freezer where I store all my flour. I had the choice of spelt, rye, or whole wheat along with a lot of gluten free flours. But since this bread was going to have gluten it didn’t make sense to use a gluten free flour. I settled for whole wheat flour and added 4 tsp. vital wheat gluten to the recipe. I hoped that the bread would raise satisfactorily. I was overjoyed when this tasty bread finished cooking in the breadmaker because it had risen sufficiently. I didn’t even care that the top was not as smooth as it could be, since the rest of it was admirable!
I found this recipe in my trusty Better Homes and Gardens Complete Guide to Bread Machine Baking. I love this cookbook because recipe after recipe after recipe has turned out sensationally. This one was no different. Anytime I want a new dinner bread, I go thumbing through its pages. I always find something interesting to try out. If you don’t want to make a whole wheat bread, then simply use ALL bread flour and eliminate the vital wheat gluten. I had to add vital wheat gluten to get the heavier whole wheat flour to raise. Either way, the bread is so tasty.
This is a delicious tasting bread to serve along salads or entrees including pasta. I highly recommend Whole Wheat Greek Bread for any kind of company meal. Add a small bowl of olive oil with dipping herbs and you’re good to go! Why not give this great tasting bread recipe a try sometime soon? You are sure to enjoy the experience of savoring every bite.
Whole Wheat Greek Bread is a great bread to use as a dipping bread in olive oil, black pepper and other great spices or herbs.
This sturdy bread is great as a sandwich bread for grilling, too. The texture of this whole wheat bread came out wonderfully because I added four teaspoons of vital wheat gluten. That ensured the bread raised properly.
Whole Wheat Greek Bread is excellent served alongside my Healthy Olive Garden Salad and Copy Cat Dressings.
Here’s what I did.
Measure milk into the bread canister pan.
Add crumbled Feta cheese.
Add pitted, sliced Kalamata olives.
Add water, olive oil and bread flour. I ran out after 3/4 cup so I had to substitute whole wheat flour as well. I added 3 1/4 cups of whole wheat flour. Add sugar and rosemary.
Add salt and bread machine yeast.
Add four teaspoonfuls of vital wheat gluten for every loaf of bread.
Bake the bread on a whole wheat setting. Mine took 4 hours 10 minutes to bake. Allow the bread to cool about 15 minutes, then remove from breadmaker canister and butter the tops and sides of the bread to prevent the crusts from hardening. Allow butter to dissolve into bread and wait about 15 more minutes before cutting the bread down.
Slice the bread down into slices. I use an electric knife which makes a very clean cut in the bread.
I made a dipping oil of olive oil, parsley, and several grinds from this garlic pepper grinder.
The texture of the bread turned out so wonderfully.
This turned out to be a very tasty whole wheat bread. Even though it was a recipe born of necessity since I didn’t have all the ingredients for the original recipe!
Here’s the recipe.
WHOLE WHEAT GREEK BREAD
- 1 ½ cups milk
- ¾ cup crumbled Feta cheese
- ½ cup Mezzetta chopped, pitted kalamata olives
- 3 tbsp. water
- 1 tbsp. olive oil
- ¾ cup Gold Medal bread flour
- 3 ¼ cups Hodgson Mill whole wheat flour
- 4 tsp. dried rosemary
- ¾ tsp. kosher salt
- 1 ¼ tsp. bread machine yeast
- 4 tsp. vital wheat gluten
- Layer ingredients in bread loaf pan and place in breadmaker.
- Turn setting for whole wheat bread. Mine takes 4 hours 10 minutes.
- Bake bread.
- Allow to cool in pan 15 minutes before removing from oven.
- Butter tops and sides of bread to prevent crust from hardening.
- Allow bread to cool an additional 15 minutes before cutting down into slices.
- Makes about 20 half slices.
Doesn’t this Whole Wheat Greek Bread look wonderful?
The Greek flavors of this bread: olives, Feta cheese, rosemary and olive oil make it incredibly delicious.
Whole Wheat Greek Bread turned out to be an outstanding dipping bread.