Prep 15 mins
Cook 3 hrs
A wholesome, rustic bread to serve with pasta, soup or for making sandwiches. From Jennie Shapter's Bread Machine Cookbook (one of my favorites).
- 78.07 ml milk, can use lowfat
- 78.07 ml water
- 29.58 ml olive oil
- 473.18 ml whole wheat flour
- 236.59 ml white bread flour
- 29.58 ml wheat gluten
- 78.07 ml rolled oats
- 78.07 ml chopped walnuts
- 4.92 ml minced garlic
- 4.92 ml dried oregano
- 14.79 ml fresh basil, chopped
- 4.92 ml salt
- 4.92 ml sugar
- 4.92 ml fast-rising active dry yeast
- Add ingredients to the bread machine, according to the manufacturer's directions.
- I mix all my flours, gluten and grains together, well, before adding to the bread machine.
- Add the salt in one corner of the pan and the sugar in another.
- Make a well in the flour and add the yeast in the middle.
- Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed.
- This makes a one pound loaf.
I made this bread in my Kitchen Aid stand mixer, I use dried basil, added in 1 more tablespoon olive oil, increased the white flour by 2 cups and increased the yeast to 1 tablespoon, I used toasted walnuts and omited the gluten, this bread was simply fabulous! Thanks Carole!...Kitten:)
Mmmm, very good! I made this by hand, and like a previous reviewer, baked it at about 340. Took about 50 minutes. I waited for the tell-tale 'crackle' of the crust.
Wonderful flavor. I forgot to add the garlic (although I minced it... sigh) but it was wonderful anyway. I can see adding some shredded cheese on top before baking to make a cheesy herb bread.
Absolutely loved this bread! I made it in my breadmachine, on the dough setting, and then shaped it into a loaf, and allowed it to rise for a couple of hours. I baked it at 350 for 40 minutes, and it's perfect! I did use 2 tsp of fresh garlic and basil (each). Thanks so much for sharing this fantastic recipe!