Four Herb and Honey Bread
|Scalded milk||1⁄2 Cup (8 tbs)|
|Butter/Olive oil||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Baking yeast||1 Tablespoon|
|Whole wheat flour||3 1⁄4 Cup (52 tbs)|
|Salt||1 1⁄2 Teaspoon|
1) Oven is preheated to 350 degrees c.
2) Baking sheet is greased and kept aside.
3) Milk is boiled and when done, butter, honey and salt are added and blended in the food processor.
4) This milk mixture is cooled by adding a little cold water.
5) Yeast is added and mixed well by turning on the processor.
6) Flour, egg, and herbs are added and blended well in the processor, till the dough forms a ball and does not stick to the sides of the work bowl.
7) This dough is broken into 7 to 8 smaller balls and put back in the processor and pressed against the blades.
8) The processor is turned on a couple of times, stopped and repeated.
9) Ensure the dough is well kneaded and not sticking to the sides of the work bowl. Add a little flour or water, if needed. The dough should not be over processed, else the yeast will not work and allow the dough to rise.
10) This dough is coated with olive oil in a bowl.
11) The bowl is wrapped with a plastic wrap and set aside for about 45 minutes, for the dough to rise.
12) The dough is then punched and shaped into a loaf.
13) It is placed on the baking sheet and covered with a clean towel and placed in a warm draft-free place for about 60 minutes and allowed to rise and double.
16) The bread is baked for about 1 hour till golden brown and sounds hollow when the bottom is tapped.
16) It is removed from the oven and cooled on the rack.
17) This bread is best eaten the same day.
Serving size: Complete recipe
Calories 1869 Calories from Fat 366
% Daily Value*
Total Fat 42 g64.3%
Saturated Fat 20.6 g103.1%
Trans Fat 0 g
Cholesterol 287.3 mg95.8%
Sodium 3053 mg127.2%
Total Carbohydrates 332 g110.8%
Dietary Fiber 55.6 g222.3%
Sugars 20.8 g
Protein 70 g140.9%
Vitamin A 43.6% Vitamin C 21.4%
Calcium 41.3% Iron 115.5%
*Based on a 2000 Calorie diet