Whole Wheat Parsley Herb Bread
Whole Wheat Parsley Herb Bread is quickly becoming my favorite dinner bread! I’ve made several loaves of it now, as this version is a healthier rendition of my Parsley Herb Bread. I loved the taste of that bread but wanted to use a wholesome oil instead of shortening, whole wheat flour for part of the flour, and honey instead of sugar in the recipe. All I can say is that it works, works, works! Whole Wheat Parsley Herb Bread is spectacular.
Granted, I really enjoy thyme and rosemary in any type of savory dish, and it certainly works well in home-baked bread as well. The olive oil gives it a much richer taste than mere shortening, and I really prefer using honey anytime over sugar for health reasons. Because I used half whole wheat flour and half bread flour I added vital wheat gluten to the recipe which helps the bread raise superbly and makes the bread light and fluffy.
If you’re looking for a wonderful dinner bread that’s great to use as a dipping bread, a tasty side for Italian or pasta meals, or one to go along with your favorite soup or salad, then give Whole Wheat Parsley Herb Bread a try. This breadmaker loaf takes only 5 minutes to layer into the bread canister and after cooking it on the whole wheat setting, you have an excellent fluffy loaf of bread in about 3 to 3 1/2 hours. This recipe makes a two-pound loaf of bread which will serve about 20 half-slices. Enjoy.
Whole Wheat Parsley Herb Bread is a great bread to use with dipping oils and herbs.
This bread uses healthier ingredients than standard bread machine recipes.
We love a good dinner bread and this recipe is great for soups, salads, Italian or pasta recipes.
Here’s what I did.
These are the ingredients I used for Whole Wheat Parsley Herb Bread.
Layer ingredients in bread canister in order given. Bake on regular whole wheat setting.
Allow bread to cool 15 minutes after cycle is completed. Butter top and sides of breads to prevent crust from hardening.
Allow bread to cool an additional 15 minutes before cutting down into slices. These slices were awfully large so we cut them in half. I use an electric bread knife to cut the bread and it cuts nice, clean slices.
Whole Wheat Parsley Herb Bread is quickly becoming my favorite go-to recipe for home-baked bread.
This bread is healthy and delicious!
Here’s the recipe.
WHOLE WHEAT PARSLEY HERB BREAD
(My own concoction)
- 1 ½ cups water
- 3 tbsp. powdered milk
- 3 tbsp. olive oil
- 3 tbsp. honey
- 1 ½ tsp. salt
- 2 cups bread flour
- 2 cups whole wheat flour
- 1 heaping tablespoon dried parsley
- 1 ½ tsp. dried rosemary
- 1 ½ tsp. dried thyme
- 2 tsp. bread machine yeast
- 4 tsp. vital wheat gluten
- Measure ingredients in the order listed into bread-maker baking pan.
- (You will need one the size for a 2-lb. loaf).
- Bake on whole wheat setting.
- Allow bread to cool 15 minutes before removing from breadmaker.
- Brush tops and sides of bread with butter to prevent crust from hardening.
- Allow bread to cool 15 minutes longer before slicing down.
Whole Wheat Parsley Herb Bread tasted wonderfully dipped in olive oil with additional parsley, rosemary and thyme.
This bread is so easy to make because you dump all the ingredients into the breadmaker and it does the work!
I’ve made several loaves of this bread now. I just can’t get enough of it!