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Whole Wheat Bread With Herbs De Provence Recipe

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Whole Wheat Bread With Herbs De Provence
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Ingredients
9
Count
Nutrition
288
Calories
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Ingredients:

Directions:

  1. Dissolve the yeast in the 1/2 cup warm water.
  2. Mix the flour, gluten, salt, and herbs in a large bowl, stirring to make the flour fluffy. Make a well in the mixture.
  3. Dissolve the molasses in the 21/4 cups lukewarm water. Add the oil. Pour the liquids and the yeast mixture into the well in the flour. Starting from the center, combine to make a smooth batter and then gradually incorporate the flour from the sides of the bowl. Alternatively, use a stand mixer to stir the ingredients until just combined.
  4. Cover with a lid, plastic wrap, or damp kitchen and towel and let sit for 20 minutes. This is called the autolyze step and will allow the wheat to better absorb the liquid before kneading.
  5. Knead by hand or with a stand mixer until dough is smooth and elastic (about 600 strokes or 20 minutes by hand). Dough will become lustrous and supple near the end.
  6. Move to a large bowl in a cool area (55°-60°F) and cover. Try a dark closet/pantry or room with a window open (this works well in Alaska, at least). You may need to get creative with enclosing the bowl in a box with a cold pack.
  7. Allow to rise for 20-24 hours (yes, hours!), gently and thoroughly deflating every 8 hours and re-forming the dough into a smooth round each time. Allow the rising environment to become a little warmer towards the end.
  8. Turn the dough out onto a lightly floured surface. Keeping the smooth top surface (the gluten film) unbroken, deflate the dough from one side to another, expelling all of the accumulated gas. Divide the dough in half and gently form into two round balls, still preserving the gluten film. Let the rounded balls rest, covered, for about 10-15 minutes, until soft.
  9. Shape the balls into loaves and let them proof for two more hours in a warm environment. A half hour before bread goes in the oven, preheat it to 425°F.
  10. When the dough tests ready (indentation in the dough slightly/slowly fills in) place the loaves in the oven. After ten minutes turn the temperature down to 325°F. Bake until an instant-read thermometer reads 210°F in the center of the loaf, about 45-75minutes. Allow to cool completely before storing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.47 Kcal (1208 kJ)
Calories from fat 113.57 Kcal
% Daily Value*
Total Fat 12.62g 19%
Sodium 764.14mg 32%
Potassium 60.86mg 1%
Total Carbs 24.94g 8%
Sugars 3.1g 12%
Dietary Fiber 1.07g 4%
Protein 18.24g 36%
Vitamin C 0.6mg 1%
Iron 2.3mg 13%
Calcium 15.7mg 2%
Amount Per 100 g
Calories 831.89 Kcal (3483 kJ)
Calories from fat 327.51 Kcal
% Daily Value*
Total Fat 36.39g 19%
Sodium 2203.6mg 32%
Potassium 175.5mg 1%
Total Carbs 71.93g 8%
Sugars 8.93g 12%
Dietary Fiber 3.08g 4%
Protein 52.6g 36%
Vitamin C 1.8mg 1%
Iron 6.5mg 13%
Calcium 45.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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