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Herbed Whole Wheat Bread

I'm a serious bread baker, and this is my most prized recipe. My husband jokes that the real reason he married me was so that he could enjoy this herb bread forever!
  • Total Time
    Prep: 20 min. + rising Bake: 45 min.
  • Makes
    2 loaves


  • 1 medium onion, chopped
  • 3 tablespoons vegetable oil
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup minced fresh parsley
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon rubbed sage
  • 3/4 cup cornmeal
  • 2 cups whole wheat flour
  • 1-3/4 to 2-1/4 cups all-purpose flour


  • In a skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, parsley, sugar, salt, dill, sage and onion mixture; mix well. Add cornmeal; mix well. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes.
  • Bake at 350° for 30 minutes. Cover with foil. Bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 96 calories, 2g fat (1g saturated fat), 4mg cholesterol, 86mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 3g protein.

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