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Savory Wheat Trenck Bread

Cool.Cook's picture
  Whole wheat flour 3 Cup (48 tbs)
  Parmesan cheese 1 Cup (16 tbs), grated
  Salt 2 Teaspoon
  Oregano leaves 3 Teaspoon
  Garlic powder 1 Teaspoon
  Active dry yeast 2
  Water 3 1⁄4 Cup (52 tbs)
  Honey 2 Tablespoon
  Unbleached flour cornmeal 5 1⁄2 Cup (88 tbs)
  Egg 1 , beaten

In a large bowl, using an electric mixer at medium speed, combine wheat flour, Parmesan, salt, oregano leaves, garlic powder, and yeast.
In a small saucepan, heat together water and honey until very warm (120°-130°). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat for 3 minutes at medium speed. By hand, stir in flour to form a stiff dough.
On a floured surface, knead in 1-1 1/2 cups flour, to form a smooth elastic dough. Knead about 8 minutes.
Grease the inside of a large bowl, place dough in bowl and loosely cover with plastic wrap. Place bowl in a warm (80° -85°) place and let dough rise until double in size (approximately 1 hour). Grease two cookie sheets and generously sprinkle with corn meal. Punch down and divide dough into 4 equal pieces. Form into 12" long loaves with tapering ends. Place on prepared cookie sheets and cut diagonal slits on top of loaves. Loosely cover cookie sheets with plastic wrap and let loaves rise until double in size (approximately 45 minutes). Preheat oven to 375°.
Brush loaves with beaten egg and bake at 375° for 20 minutes. Remove from oven and brush with cold water. Return to oven and bake for 10-15 minutes or until hollow sounding when tapped.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4582 Calories from Fat 556

% Daily Value*

Total Fat 65 g99.7%

Saturated Fat 23 g114.9%

Trans Fat 0 g

Cholesterol 279.5 mg93.2%

Sodium 5829.9 mg242.9%

Total Carbohydrates 886 g295.3%

Dietary Fiber 102.3 g409.4%

Sugars 33.4 g

Protein 157 g313.4%

Vitamin A 14% Vitamin C 1.8%

Calcium 139.6% Iron 237.7%

*Based on a 2000 Calorie diet


Savory Wheat Trenck Bread Recipe