Italian Herb Bread

This bread machine loaf smells like an Italian kitchen the moment it starts baking. Dried oregano, basil, garlic powder, chives, and onion are built right into the dough, so every slice is seasoned through and through.

The surprise ingredient is applesauce. It replaces oil or butter entirely, adding moisture and a faint natural sweetness that rounds out the herbs without making the bread taste like fruit. You won’t detect apple flavor in the finished loaf, just a softer, more tender crumb than you’d expect from 100% whole wheat.

Vital wheat gluten is the key to getting a good rise from whole wheat flour. Whole wheat is heavier than white flour and tends to produce dense, squat loaves. The added gluten gives the dough more stretch and structure so it rises tall and stays light.

Just load everything into the bread maker and let it run. No kneading, no shaping, no babysitting.

Pro Tips

• Add ingredients in the order your bread machine manual recommends. Most want liquids first, then dry ingredients, then yeast on top.
• The lecithin and whey powder are optional but worth including if you have them. Lecithin acts as an emulsifier for a softer crumb, and whey adds protein and browning.
• Check the dough ball after 10 minutes of kneading. If it’s too dry, add water a teaspoon at a time. Too sticky, sprinkle in a little more flour.
• Use the whole wheat or basic cycle on your machine. The wheat cycle has longer rise times that help whole grain doughs develop.

Variations

• Add a tablespoon of sun-dried tomatoes (finely chopped) for a Mediterranean twist.
• Sprinkle the top with coarse sea salt and rosemary before the final rise for a focaccia-style crust.
• Use half whole wheat and half bread flour for a lighter, softer loaf if you prefer less density.