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Herbed Bread Recipe
|Dried yeast||2 Tablespoon (2 Cakes)|
|Milk||2 Cup (32 tbs), scalded, cooled to lukewarm|
|Eggs||2 , beaten|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Mixed herbs||1⁄2 Cup (8 tbs), minced|
|Celery seeds||1 Tablespoon, ground|
|Caraway seeds||1 Tablespoon, ground|
|Dill seeds||1 Tablespoon, ground|
|Whole wheat flour||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 4798 Calories from Fat 874
% Daily Value*
Total Fat 100 g153.9%
Saturated Fat 21.6 g108.1%
Trans Fat 0 g
Cholesterol 468.2 mg
Sodium 6260.7 mg260.9%
Total Carbohydrates 864 g287.9%
Dietary Fiber 150.2 g600.8%
Sugars 66 g
Protein 196 g391.6%
Vitamin A 27% Vitamin C 17.5%
Calcium 155.7% Iron 342.7%
*Based on a 2000 Calorie diet
Set in warm place.
Let rise for 15 minutes.
Add enough flour to make dough easy to handle, along with remaining ingredients.
Turn dough onto lightly floured board.
Let rest for 15 minutes; knead until smooth and elastic.
Oil, place in bowl, cover and let rise until double in bulk.
Shape into 2 loaves, and place in oiled bread pans.
Let rise again double in bulk.
Bake at 400° F. for 40 minutes.
Brush top with garlic butter, if desired, when bread is removed from oven.