A photo I saw on Instagram inspired me to create Herby Whole Grain Bread. The photo on Instagram was a sweet, cinnamon bread recipe, I didn’t want a sweet bread. Rob, whom I intended to eat the bread, didn’t have a sweet topping the match the bread.
So I decided to make a bread with herbs and spices instead. I thought that flavor profile would be more open to toppings that we did have available.
Funnily, it didn’t end up mattering whether or not we had an appropriate spread or topping for the bread. It was so delicious he ate the bread all by itself!
The first time I attempted this recipe I rolled the bread dough out, spread the topping on, folded the bread over itself, rolled it up and formed a giant herb-roll out of it (similar to a cinnamon roll).
The second time we made the bread we mixed the spices in with the dough and followed the original Sourdough Kefir Bread instructions. The final result was the same as the first time I made it. If this recipe was yeast-based and not kefir-based the end product would be more aesthetically pleasing done the first way.
Nonetheless, you might as well save time and effort for details that will actually result a difference in the final product.
Even though this recipe uses the sourdough kefir culture, this recipe doesn’t taste like sourdough. The combination of herbs, spices and vinegar removes the strong sourdough taste from the bread and replaces that flavor with a distinct, garlicky flavor.
I hope you enjoy my Herby Whole Grain Bread recipe.
Prepare yourself for your kitchen to smell like garlic and herbs for the next 12 hours.
Need some herby, Italian-flavored bread for some spaghetti or lasagna? No worries, my Herby Whole Grain Bread is here to save the day. If you desire some extra moisture with your bread, try dipping it in the extra sauce on your plate from the your spaghetti or lasagna.
Vegan and free of added salt, oil, soy, nuts and seeds.
Reasons to love this recipe: yeast-free, flavor without fat, flavored bread, tasty on its own
Yields 1 medium bread round
- 200 g whole wheat flour (can me mixed with other types for a total of 200 grams, needs to be predominantly wheat)
- 20 g sugar
- 1/2 sourdough kefir culture
- 3 cloves garlic, finely minced
- 1 tbsp white wine vinegar
- 1 tbsp dry parsley flakes
- 1 tsp fresh chives, minced (3 leaves of fresh chives)
- 1 tsp oregano
- 1/4 tsp black pepper
- 100 ml kefir water
Mix together all ingredients except the kefir water in a large bowl.
Gradually add kefir water in 3 stages, mixing in between stages.
After all kefir has been added, mix contents of bowl until a dough is formed. Knead the bread until the dough is no longer sticky, adding additional wholemeal flour as necessary.
Shape the dough into a ball, pat the outside of the dough with more flour and place in a bread pan or on nonstick cookie sheet. Allow the bread to rise for at least 12 hours, preferably in a warm place.
Garnish the bread with extra herbs before baking if desired. Bake at 180° C (350° F) for 50 minutes.
Allow to cool at least 5 minutes before enjoying.