Whole Wheat Herb Bread

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Whole Wheat Herb Bread to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Whole Wheat Herb Bread, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 T dry yeast
• 1 1/2 c water (110º to 115º)
• 3 T sugar
• 2 c whole wheat flour
• 1/3 c dry milk
• 2 t salt
• 2 t caraway seeds,crushed
• 1/2 t nutmeg
• 1/2 t sage
• 2 T oil
• 1 ea egg
• 2 1/2 c white flour

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Proof yeast in warm water and sugar

Step 2: Technique & Execution

Add whole wheat flour, milk, slat, and herbs and beat 30 strokes

Step 3: Technique & Execution

Add oil and egg and beat 75 strokes

Step 4: Technique & Execution

Stir in while flour, turn onto board, and knead

Step 5: Technique & Execution

Let rise in buttered bowl, covered, until doubled

Step 6: Technique & Execution

Punch down and form two standard loaves