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Whole Wheat Herb Bread




Source of Recipe


Taste Of Home Magazine
Exchanges
Yield: 2 loaves (16 slices each)

1 pkg. (1/4 oz.) active dry yeast
2 c. warm water (110-F to 115-F)
1 c. whole wheat flour
1/4 c. sugar
4 tsp. snipped fresh or dried chives
4 tsp. snipped fresh dill OR 1-1/2 tsp. dried dill wed
1-1/2 tsp. shortening
1 tsp. salt (Do Not leave out)
4 to 4-1/2 c. all-purpose flour, ‘divided’

In a mixing bowl, dissolve yeast in water. Add the next 6 ingredients and 1-1/2 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 2 loaves. Place in 8-in. x 4-in. x 2-in loaf pans that have been coated with nonstick cooking spray. Cover and let rise until doubled, about 40 minutes. Bake at 375-F for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutritional Analysis: One slice equals 78 calories…73 mg sodium…0 cholesterol…16 gm carbohydrate…2 gm protein…trace fat ++++ Exchanges: 1 starch