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Whole Grain Herb Bread Recipe

Whole Grain Herb Bread Recipe

By What’s Baking

Rustic whole grain bread infused with fresh herbs, offering a hearty texture and aromatic flavor that elevates any sandwich or meal.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a round loaf of Whole Grain Herb Bread with a perfectly cracked crust, showcasing flecks of green herbs visible throughout the deep golden-brown exterior. A cross-section slice reveals a moist, medium-dense crumb with an artisanal texture and scattered herb fragments. The bread sits on a weathered wooden board with sprigs of fresh rosemary, thyme, and sage scattered nearby, while a small dish of olive oil and a linen cloth provide context. Soft natural light streams from the side, highlighting the bread's rustic, handcrafted appearance and the contrast between the craggy crust and tender interior. A knife with wooden handle rests alongside, ready for the next slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">50g rye flour (or additional whole wheat flour)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">350ml warm water (around 40°C)</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh thyme, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh sage, finely chopped</li><li class="ingredients-single-item">Optional: 2 tbsp mixed seeds (sunflower, pumpkin, sesame)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing basket or bowl lined with floured cloth</li><li class="equipment-single-item">Sharp knife or bread lame for scoring</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (40°C) with honey and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and fragrant. This activation ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, prepare your herbs. Finely chop the rosemary, thyme, and sage, ensuring they're fresh for maximum flavor. Fresh herbs provide significantly more aroma than dried alternatives, though you could substitute dried herbs at one-third the quantity if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the whole wheat flour, bread flour, rye flour, and salt. Whisk together to distribute the salt evenly. Salt inhibits yeast activity, so proper distribution is important for even fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the yeast is activated, add it to the flour mixture along with the olive oil. Mix with a wooden spoon until a shaggy dough forms, then add the chopped herbs and optional seeds. The olive oil adds tenderness to the crumb while enhancing the herbal flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly sticky due to the whole grains, but should gradually become more cohesive. Whole grain doughs typically require longer kneading to develop sufficient gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place (about 24-27°C) for 1.5-2 hours, or until doubled in size. This slow first rise develops flavor from the whole grains.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release excess gas. On a lightly floured surface, reshape into a tight ball by pulling the edges toward the center and rotating. This creates surface tension for a good rise and attractive crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped dough, seam side up, in a floured proofing basket or bowl lined with a well-floured cloth. Cover and let rise for 45-60 minutes until nearly doubled. Meanwhile, place your Dutch oven or baking stone in the oven and preheat to 230°C.</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 sharp knife or bread lame, making a decisive 1cm deep cut. This controlled split allows the bread to expand during baking without tearing unpredictably.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using the parchment as a sling, carefully lower the dough into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. The lid traps steam, creating a moist environment that promotes oven spring and crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After 25 minutes, remove the lid and reduce the temperature to 200°C. Continue baking for 15 minutes until the crust is deep golden-brown and the bread sounds hollow when tapped on the bottom. A properly baked loaf will register around 95-98°C when measured with a thermometer inserted into the center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer to a wire rack and let cool completely, at least 1 hour before slicing. This cooling period is crucial as it allows the crumb to set and the moisture to distribute evenly throughout the loaf. Cutting too soon will result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Store your bread at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice the cooled bread and freeze in an airtight container for up to 3 months, toasting slices as needed.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 2 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 390 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute dried herbs for fresh ones in artisan bread?

Yes, you can substitute dried herbs for fresh ones using a 1:3 ratio (1 tbsp dried = 3 tbsp fresh). However, fresh herbs provide more pronounced aroma and flavour. If using dried herbs, add them to the flour mixture to rehydrate during the dough-making process.

Why is my homemade whole grain bread dense and heavy?

Dense whole grain bread typically results from insufficient kneading (needs 8-10 minutes), inadequate rising time, or incorrect ratios of whole grain to white flour. Ensure your yeast is active, allow proper proofing time, and consider adding vital wheat gluten (1 tbsp per loaf) to improve structure.

How can I achieve a crispier crust on homemade bread?

For a crispier crust, bake bread in a preheated Dutch oven with the lid on to trap steam, which helps create a professional-quality crust. Alternatively, place a tray of ice cubes or water in the bottom of your oven when baking to create steam, and brush the loaf with water before baking.

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