Heavenly Whole-Wheat Herb Bread

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We've been out of seeds the past few weeks, so I haven't been able to make our favorite chewy country seed bread, which led me to search for a simple, snazzy loaf that would serve as a good stand-by.

What I came up with might just be our new favorite bread.

Seriously, this bread is the fluffiest whole wheat bread I think I've ever had, and I love all the happy herbs that explode with flavor at each bite!

This bread also became a major focus of our recent "trip" during this month's Passport to Fun night - look for the post with all the details soon!

What You Need

1 cup whey (or water, but by all means, if you have whey, use it!)

2 eggs

3 Tablespoons olive oil

4 teaspoons honey

2 teaspoons salt

random fresh or dried herbs (I used parsley, sage, rosemary, thyme, basil and, of course, garlic)

4 cups whole wheat flour

2 1/4 teaspoons yeast

What You Do

1. Dump everything into your bread maker in the order listed.  If you use fresh herbs, you probably want the total to add up to about 1/3 cup, but I just used dried herbs and shook some of each in - pretty much a light layer of each along the top.

2.  Choose your whole wheat cycle (and large loaf size, if your bread machine has it), then press start and go do something else, like folding laundry.

3.  Long before the machine beeps to announce the bread is done, I guarantee that your nose will draw you into the kitchen several times...you probably won't be able to resist lifting the lid to take a peek...when it finally does beep its cycle-end, you'll cut off a slice (or two, three, four - heck, we just devour the whole loaf at one sitting) and force yourself to eat some soup or something, just to round out your meal.

What is your favorite thing to enjoy with a slice of fresh, baked bread?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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