Hi Ben,

Title: Whole Grain Herb Bread
Categories: Breads
Yield: 2 Loaves

Looks good but I'd tweak it a bit. I'm not sure if only one tb of maple
syrup is enough; generally when I make 2 loaves of bread I use a quarter
cup of (usually) honey, or 4 tb. I'd also double the olive oil and
yeast but cut the salt by 1/3 to 1/2.

2 1/4 ts Active dry yeast (1 pkg)
2 1/4 c Water; warm
1 tb Maple syrup
2 tb Olive oil
1 tb Salt

4 1/2 c All-purpose flour or
- white whole-wheat flour
2 c Whole-wheat flour;
- plus more for kneading

All whole wheat flour, please. (G)

2 tb Fresh parsley; minced BC> 1 ts Fresh chives;

minced BC> 1 ts Dried marjoram BC> 1/2 ts Dried thyme

I'd probably increase the chives, marjoram and thyme by 50%

In a large bowl, combine the yeast and 1/4 cup water. Add the maple
syrup and stir to dissolve. Let the mixture stand for 10 minutes,
then stir in the remaining 2 cups water, olive oil, and salt.

I use the quick (rapid rise) yeast. I'll combine all the liquids and
heat to 120-130 degrees. Combine all the dry ingredients (start with 2-3
cups of flour), pour the liquid mix into the dry, then proceed as for
standard bread making.

In a separate bowl, combine the flours and stir until well mixed.
Add about half of the flour mixture into the liquid mixture, BC>

stirring to BC> blend, then work in the remaining flour mixture to
form a stiff BC> dough. Sprinkle with herbs, then transfer the dough
to a lightly BC> floured board.

With lightly floured hands, knead briefly to incorporate the herbs
into the dough. Dust your work surface with whole-wheat flour as
needed to prevent the dough from sticking and continue to knead well
until smooth and elastic, 8 to 10 minutes.

Knead until smooth and elastic; it may not take the full 8-10 minutes.
After baking bread for a while, you'll get to know how it feels.

plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2
hours.

One hour is usually sufficient unless the room is cool (under 60
degrees).

floured work surface. Divide the dough in half,

Punch down to remove air bubbles before dividing in half.

shape into 2 round or long loaves, and place on the prepared baking
sheets. Flatten the loaves slightly and cover with clean, damp
towels or lightly oiled plastic wrap. Set aside in a warm place and
let rise again until doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 425?F. Use a sharp knife to cut one
to three 1/4"-deep diagonal slashes in each loaf. Bake on the center
oven rack for 10 minutes, then reduce the oven temperature to 350?F
and continue to bake until golden brown, about 30 minutes more. Tap
the bottom of the loaves--if they sound hollow, the bread is done.
Remove from the sheets and let cool on a wire rack before slicing.

I bake my bread at 375 for 35-45 minutes, giving it the tap test.

Recipe by Vegan Planet by Robin Robertson

I started making bread on a regular (weekly until we got a freezer, then
4-8 loaves at a time) basis in 1976 until about 3 years ago. I used milk (powdered) and eggs, no herbs unless it was a special occaision bread
but feel free to do whatever you want; this dough also makes good rolls.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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Re: 4/21 Grilled Cheese Month 1
By: Ruth Haffly to Ben Collver on Wed Apr 22 2026 01:33 pm

Hi Ruth!

Title: Whole Grain Herb Bread

Looks good but I'd tweak it a bit.

Your tweaks all sound reasonable to me. I like the idea of going all whole-wheat and adding more sugar for more flavor and more browning.

plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2
hours.

One hour is usually sufficient unless the room is cool (under 60 degrees).

I started making bread on a regular (weekly until we got a freezer, then 4-8 loaves at a time) basis in 1976 until about 3 years ago.

That's a good long run! 3 years fewer than this body has existed.

I no longer have access to a working oven. During my most active bread
baking, i used sourdough and local flour. It seemed to me that the
water absorbency of the flour was highly variable, as was the rising
power of the sourdough. It was always good, but it didn't turn out the
same every time.

A low-rising bread dough could be repurposed for making naan, focaccia,
or some other flat bread.

I have some milk that has begun to curdle. That's my cue to start
making pancakes. The yogurt cultures in my refrigerator are very
aggressive!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Split Tea Bread
Categories: Breads
Yield: 1 Loaf

2 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
3 md Very ripe bananas;
- peeled, cut into chunks
3/4 c Plain non-dairy milk;
- unsweetened
3/4 c Natural sugar
1 1/2 ts Vanilla extract
1/3 c Semi-sweet chocolate chips
1/4 c Unsalted peanuts or
- other nuts;
- dry-roasted, chopped
1/4 c Crushed pineapple;
- drained, blotted dry
1/4 c Dried cherries

Preheat the oven to 375?F. Lightly oil a 5x9" loaf pan and set aside.

In a large bowl, combine the flour, baking powder, and salt, and set
aside.

In a food processor, combine the bananas, non-dairy milk, sugar, and
vanilla, and process until smooth. Add to the flour mixture and mix
well. Fold in the chocolate chips, nuts, pineapple, and cherries,
then transfer to the prepared baking pan.

Bake on the center oven rack until a toothpick inserted in the center
comes out clean, 50 to 60 minutes. Allow to cool in the pan on a wire
rack before removing from the pan and slicing.

Recipe by Vegan Planet by Robin Robertson

MMMMM
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