Recipe by Pamela Joyce Ochsner
A high-fiber, nutritious, delicious alternative to mass-produced 'empty' bread, one that goes extremely well with salads, ethnic foods, grilled meats, and for gourmet sandwiches when made into rolls or sub/French rolls. I've experimented with dozens of variations of herbs and flour mixtures, and this one works great 'every time', so to speak.
Top Review by CarrolJ
I am a lover of white bread and my husband loves all the browns and combinations. I selected this recipe mostly for him. When it was done my two youngest granddaughters begged for some. They loved it so much they asked for a second piece. I personally thought it would have been better with a bit less thyme and rosemary. But since DH and 2 DGDS loved it I gave it 4 stars. Thanks Pamela. Made for PAC Spring 2012.
- 1 cup rye flour
- 1 cup whole wheat flour
- 4 -6 cups unbleached white flour
- 1 egg
- 1 cup water
- 1 cup whole milk
- 1 teaspoon salt
- 1⁄2 ounce dry active yeast
- 1⁄2 cup solid shortening
- 1 tablespoon sugar
- 3 teaspoons dried parsley
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons dried chives
Directions See How It's Made
- warm milk, water, shortening, sugar, and salt together in either a pan on the stove or a food processor in the microwave until it is very warm to the touch, but not hot. (if you can handle it/touch it without harming yourself, it's about right to hatch yeast).
- stir in or process wheat flour and rye flour until well mixed and let stand five minutes to absorb moisture. (It's very important to allow this to stand for five minutes so that these high-fiber grains absorb as much moisture as they'll need to in order to prevent dry/grainy bread later).
- blend in egg.
- stir in or process *gently* the yeast and allow it to sit for ten minutes to soften.
- Add small batches of white flour and process well until well incorporated until a manageable 'non-clinging' dough is formed. Do not add until stiff or dry.
- Knead gently until semi-smooth and it holds its shape together.
- Grease large 2 quart bowl with butter or shortening, press dough down into the greased bowl, then turn right side up and cover with a warm damp towel and let rise 20 minutes.
- Knock air out of risen dough and shape into 4 small to medium loaves or two large loaves; grease four medium bread or two large bread pans. Press loaves down into greased pans, turn right side up, and cover again with warm damp towel. Let rise until double in bulk.
- Bake large loaves or baguettes for 30 minutes at 350 degrees.
- Bake medium loaves at 375 degrees for 30 minutes.
- Bake bread rolls at 400 degrees for 25-30 minutes.
- Bake French rolls at 375 degrees for 30 minutes.
- When bread is browned on top and crust is browned, remove from pans, brush immediately with butter, and let cool. Brush again with butter when cool enough to handle with hands. (At this point, I usually take all my fresh-washed pans and put them back into the warm oven upside down to dry and prevent damage to my pans).