Norwegian Herb Whole Wheat Bread

29 Oct

NorwegianHerbWholeWheatBread A yeast bread made with whole wheat flour, cracked wheat, nutmeg, thyme, sweet basil, and oregano.

-By Carrie (Strommen) Lennie


1 pkg yeast (active dry or compressed)
2 Tbsp water (warm for dry yeast, lukewarm for compressed)
½ cup milk
¼ cup sugar
¼ cup shortening
1 tsp salt
1 ½ cup whole wheat flour
3 Tbsp cracked wheat
1 egg, beaten
½ tsp nutmeg
¼ tsp crumbled dried thyme
¼ tsp crumbled dried sweet basil
¼ tsp crumbled dried oregano
¾ cup all-purpose flour
Melted butter


  1. Soften yeast in water.
  2. Scald milk; pour over sugar, shortening and salt in a large mixing bowl. Stir to melt shortening and dissolve sugar. When milk mixture has cooled to lukewarm, stir in 1 cup of the whole wheat flour and cracked wheat. Beat 2 minutes.
  3. Add beaten egg, dissolved yeast mixture, nutmeg, thyme, sweet basil and oregano. Beat well.
  4. Stir in the remaining whole wheat flour and enough all-purpose flour to make a soft dough. Turn dough out on lightly floured board and knead until smooth and satiny.
  5. Place dough in a greased bowl; cover and let rise in a warm place until light and double in bulk (about 1 hour and 15 minutes).
  6. Punch down. Shape into a loaf. Place in greased 5X9-inch bread loaf pan.
  7. Let rise until doubled in bulk, about 45 minutes. Bake in a moderately hot oven, 375 degrees for 25 to 30 minutes.
  8. Turn out onto wire rack. Lightly brush top crust with melted butter. Makes 1 loaf.
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Posted by on October 29, 2011 in Breads


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