Hearty Whole Grain Basil Bread

I have always had a slight obsession with bread.

I think it stemmed from my early years…We would go to my grandmas and she would always have a fresh sour dough, or french loaf sitting on her counter.

It made me salivate every time I saw it.

And then I ate it. Alot of it.

I could pack a whole “loaf” or, shall we say yard stick, of that french bread sitting on the counter. Nothing could stop me.

You want to know what’s gross?

I would dip my bread in whole milk. White bread dipped in whole milk.

Doesn’t that make you hungry? No? Well then maybe this will..

You see, for birthdays, we always got to go to our favorite restaurants. I, every year, chose olive garden, and you can bet it wasn’t for the all you can eat salad..It was for the all you can eat breadsticks. And trust me, I ate all that I could eat.

Of coarse, NOW I have learned some self control, but I still drool when I walk past bakeries, and gaze at fresh baked breads through the window. Sure I could have a slice…But I want the whole loaf. Just me, my loaf, some Real Housewives of O.C., and a big glass of milk soy milk.

A girl can dream right.

But I can assure you that I definitely don’t deprive. It may not be a loaf, but it isn’t a slice fit for a Baby Boo either. And although sourdough bread will always have a special place in my heart, I have grown to love whole grains.

It makes me happy to know that I can enjoy one of my favorite foods while still getting a lot of nutrients for my body. Nothing over processed and nothing bleached, it’s just pure and natural grains.

And sure I can buy any kind of loaf like that at the grocery store, but there is something much tastier about fresh bread coming straight out of your oven. Your in control of what goes into it, including the bread and your body. Also not to mention, hot & steamy out of the oven…

Oh, sorry wrong picture,

Hot and steamy out of the oven…

So.Much.Better.

Heart Whole Grain Basil Bread

adapted from MarthaStewart

Two 1/4 ounce envelopes active dry yeast

2 1/4 cups warm water (110 deg)

2 tsp. honey

3 TB. 100% pure maple syrup

4 TB unsalted butter (melted)

3 cups whole wheat pastry four

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)

2 cups unbleached all purpose flour

4 tsp. coarse salt

1 cup fresh chopped basil (large chunks)

1/3 cup millit

1/2 cup rolled oats

1/4 cup flax seeds

1 TB chia seeds

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 egg white

Directions:

1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy. Yeast should look like so:

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

3. On a floured surface kneed dough for about 5 minutes until a smooth ball forms,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

4. When dough has risen, punch it in the face,

Show it whose boss, and then divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat.

5. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

Let those bad boys rise!

6. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

7. Try not to pass out of excitement due to the most amazing smell that will fill your house!

Pull out of the oven…and smile!

(Don’t forget to brush with more butter straight out of the oven :})

I always get so nervous when it comes to baking bread. My first fear is that it wont rise, and my second is that it will be too hard…

Well my friends, it was perfect.

The first thing I did was cut it open. I didn’t even wait for it to cool, hence the third degree burns on my finger…and tongue.

But so worth it. I love the grains and seeds that I get in each bite, with a hint of sweet basil. It’s a beautiful combination.

But.

It didn’t stop.

I wanted more, but I couldn’t just grab the loaf and eat away like it was an apple.

I mean I could have…But I’m raising a daughter..And I think she is too young to learn her MaMa is crazy.

So I just had to make a “meal” out of it.

Goat cheese, tomatoes, cucumbers, spinach, and Bitchin’ Sauce…

Have you ever wanted to make out with your food?

Sweet Baby Bread Loaves!

Good thing I have learned some self control..

Because if not..

There was about to be an all you can eat bread loaves…

Pass the milk!

Signature

Comments

  1. Jenny says:

    Bread and Ryan Reynolds displayed on the same post?! Omgawww ;) I am a big bread girl too, I love the texture, and the softness of it. I feel like I can smell the basil from here haha

  2. Donna says:

    Yummmo…def gonna try this one!

  3. That bread looks so unbelievably good. The pictures made me want to make out with it. :)

  4. The Mrs. says:

    Okay…this seriously looks delicious.. now I just need to get rid of my fear of baking bread :/

    • I know I get so nervous every time I bake bread! It’s scary, but I promise just keep trying and it will be perfect! I still mess up! It took me 3 times to get the yeast right! haha

  5. Ashley says:

    Ari,
    I am drooling! Your food photos are amazing as well. If you don’t mind, I am going to link up to this post on Sat. Oh and the milkshake you posted yesterday looks even more amazing. If only I had dates right now!!!!

    Love all your posts :)

  6. Stephanie says:

    Seriously? You’re killing me here. That looks so amazing. I can practically smell it though the screen.

  7. um YUM? those pictures are so beautiful and you can totally see the texture in the bread. wow. you totally captured it I can almost taste it. yumyumyum

  8. I think if you were standing in front of me with this bread right now, I’d be staring at you similar to how cats do to birds at a bird-feeder. With a little bit of added drool.
    This bread looks fantastic, and I’m glad to have found your blog. Can’t wait to follow you!

  9. I love bread, I am so jealous right now. However, I don’t think I could have that many loaves sitting in my house – not good!

    I am married to an Italian so we have to have some type of bread at every meal, I have had to learn some really good self control/will power. I hate to admit this but I have gone to buying frozen bread so I can only cook enough for him!

    • My family is Italian too, that’s why my grandma always had bread! Its so yummy but dangerous lol. I froze those extra loaves I had. Its a good idea to just pull them out when you need them, or like only have a certain amount around :)

  10. Jess says:

    Yum! I love baking bread and this looks and sounds delicious, sandwich too ! I am curious what is in the bitching sauce? :) ) I would love to try it on the sandwich … thanks for sharing, cheers …

    • Arielle says:

      Hey Jess! Bitchin’ sauce is actually a sauce I buy at my farmers market. It’s sort of like a hummus, but it’s made from almonds. As far as I know, they only sell it here locally where I live, but I definitely would love to try and recreate it. You could look them up online, they might ship their products…Hope that helps!

  11. CHANDRA GRAY says:

    Made it…loved it! I threw in the flour, grains, and nuts that I had on hand….sort of an everything but the kitchen sink bread.

  12. Barb says:

    Thanks so much for this recipe. I made this bread without the basil and it turned out delicious! I like bread with lots of seeds and texture and this one is a keeper. Your photos helped me so much to know what the dough was supposed to look like at each step. This will be my go to bread recipe, it’s definitely worth the time and patience. Thank you again.

    • Arielle says:

      Your comment seriously made my night Barb!! I love that bread, and I haven’t made it in a while and now I am craving it! You should dip it in olive oil an balsamic vinegar, it’s delicious! Enjoy!! :)

  13. angela says:

    Did you used millit flour or the grain itself? Looks so beautiful!

  14. JudyL says:

    I’m just not a bread baker – I’m always afraid to try. But this looks mouth-watering & if I can find all my mixer parts, I’m going to try it! Question though – I absolutely cannot eat flax seeds (I like them, they don’t like me) & I know that flax can change the oil or flour content (or something). Do you thing this would be ok to leave the flax seeds out or substitute something else? Thanks!

    • Arielle says:

      Hi Judy!
      I believe you could leave out the flaxseeds, because they aren’t ground, so they won’t soak up the liquid or anything. I wouldn’t worry about it :) ! I hope you try it out, and I can’t wait to hear the result!!

  15. Beelissa says:

    I have a question: what is “1 cup whole grain all purpose baking flour” ? Is it just a kind of whole wheat flour? or is it flour with whole grains mixed in? But then you are mixing in other whole grains. . .
    I’ve heard whole flax seeds don’t digest, they just pass thru whole, but you can grind them in your coffee grinder. Then if you want to add a few whole ones for “look” you can do that (one or two will miss the blade and not get ground, usually, if you grind a 1/4 cup). You can grind sunflowers, too — supposedly sunflower seeds and flax seed have complementary nutrients so it’s good to use both in a recipe.

    • Arielle says:

      Hi Beelissa,
      Yes, it’s just whole wheat flour/whole wheat pastry. I’m not really sure why I worded it that way haha. I am going to fix that, so thank you! And yes, flax seeds don’t digest well unless grinded, so you can definitely leave them out or replace with another seed and it wouldn’t be a problem. Hope that helps! :)

      • Flax seeds are good for your digestion even if they’re not ground. They absorb a lot of water, so they help you stay regular. Also, you’ll chew some of them while eating, so some will be ground up regardless. They taste very good in bread. I would not leave them out, they are beneficial either way, but more if ground, of course.
        This bread looks delicious, but personally I will omit the basil….. and the sugars, get it more like Italian, but with the seeds and whole wheat added. Or maybe I’ll try it both ways. ;)

  16. I *finally* made this wonderful bread! I’ve been wanting to make it since first reading this post, but just didn’t have the time. Today I had the help of my 12 year old daughter, and it was really fun making it with her. My husband especially thinks the bread tastes delicious! Love, love, love this recipe! Thank you :-)

    • Arielle says:

      This makes me so happy Dana! I am so glad you had fun making this with your daughter too, those are the best times!! Thanks again for reading and making it! :)

  17. jamie marie says:

    You should allow pins! That’s how I found your fabulous website, and I plan on returning quite often!

    The bread’s in the oven now, and I can’t wait to see how it comes out. It smells scrumptious. Thanks for the beautiful blog, and phenomenal recipes. :)

    • Arielle says:

      Thanks so much Jamie Marie!! I actually do allow pins, but since I used flickr for some of my photos, flickr doesn’t allow pins lol! Unless I change all my privacy settings. SO I’m working on each post slowly so it’s not being used from flickr any more! So sorry! But I am so happy you are making the bread!! ;)

  18. Colleen says:

    Think I could put this in my bread maker?? With a 2 year old running around its easier to let it do all the punching and rising! Ha!

    • Arielle says:

      Oh I completely understand! I dont’ know the answer to that though, but I am assuming it might work….I wish I knew, and If I try it, I will definitely let you know! :)

  19. Austin says:

    I am really excited to make this bread! I have never made bread before so this will be my first time! I took the ingredient list to the store and was blown away by all the types of flour! (I had a nervous breakdown and now I am back to square one.) What is “whole grain all purpose baking flour”? And what brand of whole wheat pastry/ unbleached all purpose flour do you use? I really don’t want to the mess this up so all of you help would be great! Thanks!

  20. Aimee says:

    This bread is awesome! I left out the chai seed just because for a bag of it it was 12 dollars. And 12 for one recipe, that’s ok- ill pass. But other than that, everything else was perfect. My 5 year old and i couldn’t stop eating it when it came out of the oven! So good I shared my loafes with some friends. Thanks for the great recipe! This will definitely be a regular from now on.

  21. lea says:

    i just made this and sadly it turned out as flat as pancakes. it was my first attempt at bread from scratch, sans bread machine, so i’m wondering what i might have done wrong. it rose beautifully the first time, but just fell flat the second. could i have punched it too hard? or maybe not formed my balls tight enough? ugh. i will have to try again though, the flavor is fabulous!

  22. Brenda says:

    This bread looks delicious. I love whole grain breads with seeds and Basil…yum. I also enjoyed the whole walk through while you were making it..you are so funny!

  23. Amanda says:

    I was wondering if subbing the all-purpose flour in this recipe with whole grain or whole wheat pastry flour? I cannot eat refined or processed foods, and I’m having trouble with all purpose flours in recipes!

  24. Michelle Nielson says:

    I cant wait to make this! Looks so yummy! Im wanting to make the whole meal but im not sure what Bitchin’ Sauce is? where can i get it or do you have a recipe for it? Thanks so much

    Michelle

  25. Lillian says:

    I made this bread it was FANTASTIC!!!!! – my basil is done for the season do you think it would work with fresh SAge?

  26. Nadine says:

    whats the ‘bitchin sauce’ for that sandwich? Gotta know!

  27. Nadine says:

    Whats the ‘bitchin sauce’ on that sandwhich made of?

    • Arielle says:

      I buy it at a local farmers market, it’s similar to hummus but has almonds as its base. I wish I had the recipe, but I believe you can look them up online!

  28. sara says:

    Found this on Pinterest! Totally love this bread – I love bread that’s full of lots of yummy stuff…especially millet! So tasty in bread, and rare to find at the grocery. Love it!

  29. sara says:

    Made this bread last night and LOVED it – so flavorful! I couldn’t find the chia seeds, but the bread was still really good without them. Thanks so much for sharing this recipe!

  30. Emily says:

    I made this bread once a few weeks ago and it was awesome! I’d like to try to make them as dinner rolls for Christmas, any ideas on bake time or how I would go about doing that? Maybe use muffin tins?

    • Arielle says:

      What a great idea, just make them smaller, and cook them just the same. The cooking time may very by a little less, but I would just check! Hope that helps!

  31. Courtney says:

    Has anyone tried this in a bread maker? If so, how did it turn out? Any alterations needed?
    I do not have a stand mixer (tear tear) and really want to try this bread! I have been craving it for a couple of weeks now, ever since I came across this post!

  32. Beth says:

    I have had my eye on this recipe for bread for quite some time but I am a busy medical student so I don’t get a ton of time to bake bread. Yesterday while standing in front of the fresh spices in the grocery store i decided I had to try it. So I adapted my stir together dutch oven bread recipe to include all the yummies you have in this recipe. Boy let me tell you it came out amazing!!! My room mate and I have already devoured over half the loaf. Thank you!

  33. Just made this tonight – delicious!!! I loved all the textures of this bread!

  34. Julianne says:

    The last 17 hours:
    1) 17 hours ago: Oh, I have enough ingredients for bread! Think I’ll find a recipe to bake for the first time. Replacing the millet with fine couscous, and the whole wheat pastry flour with equal parts whole wheat flour and all purpose flour. Mixing everything by hand.
    2) 15 hours ago: Everything is going so smoothly! I’ve decided to divide the dough in two.They look so lovely on the final proof on the pan under the plastic wrap. (Not before tasting the raw dough–YUM.
    3) 14.5 hours ago: roommate walks in with date. I take the hint immediately and scurry out of sight. dough babies star

    • Julianne says:

      (Cont) dough babies watch happily, bursting with joy in the belief that I will lovingly put them in the oven shortly
      Now: I return. Dough babies have morphed Into sad, tired, funky tasting piles. Overproofed purgatory, i presume. Given that I have 2 dough balls, I’d like to save at least one of them if possible. Idea for dough ball 1: knead, reshape, reproof at 45 min, bake. dough ball 2: start from scratch with a quarter of the ingredients. add in pieces of the existing dough ball during mixing.

      Thoughts or advice? I don’t want to throw it away. also, for reference, I’m in a subtropical climate which had a night low of 65 and likely a day high of 80

      • Arielle says:

        The only thing I could think of is something changed during the time they had been sitting, such as the temperature or maybe they sat too long.
        I’m so sorry I am just getting back to you, but I would love to know how it turned out and maybe we can go from there!

  35. susan says:

    Can I just knead it with my kitchenaid mixer??

  36. Rebecca Pressman says:

    This bread looks amazing and I can’t wait to make it but I can’t find millet anywhere. Any suggestions for substitutions?

  37. Rose says:

    I just found your blog after searching for a basil bread recipe (we had a fair amount left over from making pesto), and my six little Hearty Whole Grain Basil Bread loaves are currently in the oven! I am already drooling in anticipation of that first warm, buttery bite! I look forward to exploring your blog and trying out some delicious new recipes. :)

  38. Rizi says:

    I was so scared to try this. It was amazing! I didn’t use any white flour though and it still rose beautifully. Bursting with flavor.

  39. Dana says:

    I’m a pastry chef and specialize in bread- I can honestly say this is one of the best recipes I’ve found online! Thank you so much for introducing it to me. I can’t wait to make it for my family. High fives all around. :)

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