Sunday, May 11

Whole Wheat Parmesan Herb Bread

Melted butter, fresh parsley, minced garlic and shaved Parmesan cheese complete this savory whole wheat loaf. Using my favorite Whole Wheat Bread Recipe as the base this herb bread variation is divine! This bread is the perfect vehicle for your next cold cut sandwich, chicken salad or red sauce Italian pasta dish. 

Yield 2 Loaves 


2 1/2 cups warm water
2 tablespoons oil
1 1/2 tablespoons dough enhancer (optional, extends the shelf-life of your bread)
1/4 cup gluten
1 tablespoons instant yeast (I like using the Saf Instant Yeast brand, inexpensive and bread rises fast)
2 tablespoons honey
1 teaspoon salt
6 cups whole wheat flour

Filling - for one loaf of bread
1/4 cup Parmesan cheese (shredded or shaved) 
3-4 garlic cloves, minced
1 tablespoon butter, softened
1/4 cup fresh parsley, finely chopped

Using your mixer with the dough hook and on low speed, combine the water, oil, dough enhancer (if using), gluten, yeast, honey and half of the flour, Mix for 2 minutes and then add the salt. Continue mixing and add just enough flour so the dough forms a ball and pulls away from the sides of the mixer. Increase your speed, speed 3 if using a Bosch and mix for 5 minutes. Place dough in a oiled bowl covered with lightly oiled plastic wrap and let rise until almost doubled in size. If your flour is still warm this may only take 15-20 minutes.

Preheat oven to 375 degrees.

Turn dough out onto a lightly oiled counter-top and knead a few times to release the air pockets. Divide dough in half. Roll out dough into a 9 x 18 inch rectangle. Spread with softened butter and top with Parmesan cheese, minced garlic and fresh parsley. Tightly roll beginning with the short side, tuck ends under and place in a oiled bread pan, cover with a lightly oiled piece of plastic wrap. Repeat for second loaf if making a second herb bread, if not, form the dough into a 9 x 9 inch square and roll, tucking the ends under and placing in a oiled pan. Cover with lightly oiled plastic wrap. Let rise in a warm, draft free place until bread has risen 1 inch over the tops of the pans. Place bread in oven and Immediately reduce temperature to 350 degrees.  Bake for 25-30 minutes. My bread is done after 29 minutes. Bread should be golden brown. Remove bread from pans and place on a cooling rack. If you are planning on slicing the loaf it is best to wait 2 hours before cutting. 

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