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Herb Bread
Recipe courtesy North Dakota Wheat Commission

7 - 8 cups bread flour, divided
1 1/3 cups cracked wheat
2 1/3 cups water, 90 degrees
2 packages dry yeast
1 large egg
3 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons shortening
3 tablespoons dry milk
2 1/2 teaspoons salt
1 cup chopped celery
1 cup chopped onions
2 teaspoons parsley flakes
1/2 - 1 teaspoon ground black pepper
1 teaspoon ground rosemary

Mix 3 cups bread flour, cracked wheat, water and yeast 3 minutes. Cover and let stand at room temperature 20 minutes to 1 hour. Stir down and mix in egg, oil, sugar, shortening, dry milk, salt, chopped vegetables* and herbs.

By hand or with dough hook, mix in remaining flour, until dough can be kneaded or forms a ball in the mixing bowl. (All or more flour may or may not be needed, depending on humidity.) Dough will be sticky.

Knead or mix with hook 10-12 minutes. Cover bowl and let dough double in size. Punch
down and let rest 10-15 minutes; divide in half and shape into loaves or divide into 2-3 dozen roll pieces and shape. Place on greased pans, cover with clean damp towel. Let rise until double and bake in a preheated oven. For rolls, bake at 400 degrees, 15-20 minutes; bake loaves at 375 degrees, 30-35 minutes.

*Chopped vegetables can be kneaded in just before the end of the kneading time.

Nutritional Information
Based on 36 servings, each serving has 143 calories, 3.9g protein, 26g carbohydrates, 3g fat, 1.8g dietary fiber, 6mg cholesterol, 157mg sodium