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Parmesan Herb Whole Wheat Bread Recipe

Parmesan Herb Whole Wheat Bread Recipe

By What’s Baking

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dry yeast (or 9g active dry yeast)</li><li class="ingredients-single-item">30ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">350ml warm water (around 38°C)</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">100g Parmesan cheese, grated and divided</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh thyme, leaves only</li><li class="ingredients-single-item">1 tbsp fresh sage, finely chopped</li><li class="ingredients-single-item">1 tbsp garlic powder</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Bread lame or sharp knife</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the whole wheat flour, bread flour, salt, and instant yeast (if using active dry yeast, activate it first in the warm water with honey for 5-10 minutes until foamy). The salt and yeast should be added on opposite sides of the bowl as direct contact can inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, mix the warm water, olive oil, and honey until combined. The honey feeds the yeast and helps achieve a beautiful browning of the crust during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the liquid mixture. Begin mixing with a wooden spoon until a shaggy dough forms, then add 75g of the grated Parmesan (reserving 25g for topping), the chopped rosemary, thyme, sage, and garlic powder.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes. Whole wheat flour absorbs more water than white flour, so if your dough feels dry, add water 1 tablespoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place (about 24°C) for 1.5-2 hours, or until doubled in size. The longer fermentation develops better flavor and texture in whole wheat bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and shape into a round loaf by folding the edges toward the center, then flipping over and using cupped hands to create tension across the surface by pulling the dough toward you in a circular motion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the shaped dough to a floured proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. Cover and let rise for another 45-60 minutes until it passes the gentle poke test - when you poke the dough with your finger, it should spring back slowly but not completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the dough is on its second rise, place your Dutch oven or baking stone in the oven and preheat to 230°C. Creating steam during the initial baking helps develop a crispy, crackly crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, carefully turn the dough out onto a piece of parchment paper. Score the top with a lame or sharp knife in your desired pattern - this controls the expansion during baking. Sprinkle with the remaining 25g of Parmesan and a few additional herb leaves if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the dough with the parchment paper into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. Then remove the lid and continue baking for another 15 minutes until the bread is deeply golden and sounds hollow when tapped on the bottom (internal temperature should reach 95-98°C).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack and let cool for at least 1 hour before slicing. This resting period is crucial as it allows the crumb structure to set properly and the flavors to develop fully. The aroma of Parmesan and herbs will fill your kitchen as it cools!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 115 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 2 g
🍞 Carbohydrates: 16 g
🍭 Sugar: 15 g
🍗 Protein: 2 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 22 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use dried herbs instead of fresh herbs in whole wheat bread?

Yes, you can substitute dried herbs for fresh in a 1:3 ratio (1 teaspoon dried equals 1 tablespoon fresh). Dried herbs have more concentrated flavour, so you'll need less. For this bread recipe, use about 2 teaspoons each of dried rosemary and thyme, and 1 teaspoon of dried sage.

Why is my whole wheat bread dense and heavy?

Whole wheat bread can become dense when there's insufficient kneading, inadequate rising time, or too little liquid. Whole wheat flour absorbs more moisture than white flour. For lighter texture, ensure proper hydration (add water if dough feels dry), knead thoroughly, and allow full rising time.

Can I make this cheese bread without a Dutch oven?

Absolutely! While a Dutch oven creates excellent steam for a crispy crust, alternatives include: using a baking stone with a metal bowl as cover, a preheated cast iron skillet with foil, or a regular baking tray with a separate dish of water in the oven to create steam.

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