SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tuscan Whole Wheat-Herb Bread

Yield: 1 loaf
Stand 10 mins Rise 30 mins to 45 mins Bake 425°F 29 mins  375 degrees F
Tuscan Whole Wheat-Herb Bread
  • 1 1/3  cups  water
  • 1/4  cup  milk
  • 1  tablespoon  olive oil
  • 2 1/2  cups  bread flour
  • 1 1/2  cups  whole wheat flour
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 1 1/2  teaspoons  dried sage, crushed or 2 Tbsp. snipped fresh sage
  • 1 1/4  teaspoons  active dry yeast or bread machine yeast

1. Add the ingredients to the machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. On a lightly floured surface, shape dough into an 8x4-inch oval. Place on a lightly greased baking sheet. Sprinkle with additional flour. Cover , let rise until almost double (for 30 to 45 minutes).

3. Using a sharp knife, slash top of loaf several times, making each cut about 1/2-inch deep. Place in a 425 degrees oven. For a crisp crust, spray or brush the loaf with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce oven temperature to 375; lightly sprinkle bread with additional flour. Bake about 20 minutes more or until bread sounds hollow when you tap top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to wire rack; cool completely.

Nutrition Facts (Tuscan Whole Wheat-Herb Bread)
  • cal. (kcal) 134,
  • Fat, total (g) 2,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 269,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe