Bob’s Best Home-Baked Whole Grain Herb Bread

A hearty bread made with molasses and beer. Great with a simple soup or just by itself. Brought to you from E. Sims, Nyssa, Oregon. A contest winner at the Malhuer County Fair.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By E. Sims of Nyssa, Oregon
A hearty bread made with molasses and beer. Great with a simple soup or just by itself. Brought to you from E. Sims, Nyssa, Oregon. A contest winner at the Malhuer County Fair.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By E. Sims of Nyssa, Oregon
A hearty bread made with molasses and beer. Great with a simple soup or just by itself. Brought to you from E. Sims, Nyssa, Oregon. A contest winner at the Malhuer County Fair.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine whole wheat, graham and dark rye flours in mixing bowl to make a whole grain flour mixture.

    In a large mixing bowl thoroughly mix 2-1/2 cups unbleached white flour with the sugar, salt and yeast.

    In a saucepan combine beer, milk, molasses and butter. Heat over low heat until the liquids are warm (not hot). Gradually add to White flour/yeast mixture and beat 3 minutes with heavy-duty electric mixer at medium speed, scraping side of bowl occasionally. Add 1/2 cup whole grain flour mixture, or enough to make a thick batter. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in seasonings.

    Stir in enough remaining whole grain flour mixture to make a soft dough. If necessary add remaining unbleached white flour to obtain desired consistency. Turn dough onto a lightly floured work surface. Knead until smooth and elastic, about 8-10 minutes. Place dough in oiled bowl and turn once to coat. Cover with plastic wrap and allow to rest for 15 minutes.

    Punch down; turn onto lightly floured work surface. Divide in half. Shape into two loaves or free form dough into rounds. Place loaves into two 8-1/2-inch bread pans, or place loaves onto lightly greased cookie sheets sprinkled with coarse cornmeal. Lightly moisten tops of loaves with oil and sprinkle with sesame seeds and cornmeal.

    Cover and let rise in a warm place free from draft until doubled, about 1 hour.

    Preheat oven to 400°F, bake about 25-30 minutes or until done. Remove from pans and
    cool on wire racks.

    Makes 2 loaves (13 slices each).


Products Used in this Recipe
Recipe Comments

2 thoughts on “Bob’s Best Home-Baked Whole Grain Herb Bread

  1. Mike Morse

    This recipe never directs when to add all the various herbs and minced onion. I added all of it to the whole grain flour mixture and seemed to be fine. For anyone on a low salt diet, one slice of this bread is probably half your your limit for an entire meal — nearly 400 mg.! I reduced the salt to 1/2 tsp and the yeast to 1 1/2 tsp and it worked well with the bread nearly doubling during the one hour rising time.

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *