Rustic Savory Wheat Bread Recipe With Herbs and Onions

This rustic savory wheat bread recipe uses onions and fresh herbs parsley, sage and rosemary, perfect as a side dish for any meal.

| January/February 2007

Learn how to make this rustic savory wheat bread recipe using onions and fresh herbs of parsley, sage and rosemary from the garden.

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This wheat bread recipe is fashioned after Tuscan bread that I learned to make when I lived in Italy. The addition of herbs and onions makes it a savory loaf. The bread dough can be allowed to rise once and be punched down; then the herbs can be kneaded in and the dough shaped into a loaf, allowed to rise again and then baked. For a variation in flavor and texture, you can replace 1 cup of the whole-wheat flour with 1 cup of rye flour. If you have time, let the dough rise and be punched down twice before kneading in the herbs, this seems to make the loaves a bit bigger and yeastier. Either way, it is delectable. The second loaf can be frozen once it has cooled completely.

Rustic Savory Wheat Bread Recipe With Herbs and Onions

Makes 2 loaves

1/2 cup lukewarm water
2 tablespoons yeast
1 tablespoon honey
4 cups unbleached flour
4 cups whole-wheat flour
2 teaspoons salt
2 cups warm water, divided
4 tablespoons olive oil
1 cup unbleached flour for kneading
1/4 cup minced fresh Italian parsley
2 generous tablespoons fresh minced sage
2 generous tablespoons fresh minced rosemary
1/2 cup finely chopped onions
1/4 cup cornmeal, for sprinkling on baking sheet and tops of loaves

In a small bowl, combine 1/2 cup lukewarm water, yeast and honey. Let mixture stand until yeast becomes foamy, about 10 minutes.

10/19/2013 9:48:50 PM

I followed this recipe to the letter, and it turned out like a brick. Any ideas?

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