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Bread Machine Herb and Crunch Wheat Bread

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Betty Crocker Kitchens
Updated Jan 21, 2009
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Fragrant with basil and thyme, this yummy loaf makes a hearty sandwich bread!

Bread Machine Herb and Crunch Wheat Bread

  • Prep Time 10 min
  • Total 3 hr 40 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 1 1/4 cups water
  • 1 1/2 cups Gold Medal™ Better for Bread™ flour
  • 1 1/2 cups Gold Medal™ whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons dry milk
  • 2 tablespoons butter or margarine, softened
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons bread machine or quick active dry yeast
  • 1/2 cup dry-roasted sunflower nuts

Instructions

  • Step 
    1
    Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Step 
    2
    Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Nutrition

170 Calories
5 g Total Fat
6 g Protein
28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
170
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
360 mg
Potassium
150 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
Protein
6 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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