Bread with herbs

Every time I make bread with greens, the house immediately smells like a bakery. There’s no need for special occasions – I simply let it rise on a quiet morning, especially when I have a bunch of green onions and a bunch of parsley in the fridge. Once it’s baked, it’s hard to wait for it to cool down because everything smells like warm bread. I’ve tested this recipe enough times that I no longer need to look at the paper.

Quick info

Total time: about 2.5-3 hours (including rising and baking)
Preparation time: 20-25 minutes
Rising time: 1 hour
Baking time: about 40-50 minutes (depending on the oven)
Servings: 2 large loaves or 1 large tray (8-10 generous slices)
Difficulty: easy to medium (involves manual kneading)
Type: homemade bread, suitable for any day

Ingredients

1 kg white flour
1 packet dry yeast (7 g)
1 teaspoon salt
1 teaspoon sugar
1 bunch green onions
1 bunch fresh parsley
3 tablespoons olive oil
650-700 ml warm water

Preparation method

1. Dissolve the yeast in a cup with a little warm water (from the total amount). I stir gently, add the sugar, and let it sit for a few minutes to activate.

2. I wash the green onions well, trim the ends, and chop them into small pieces. I put them in a blender and finely chop them. I do the same with the parsley – washed, drained, finely chopped, and then blended to almost a paste. It doesn’t have to be perfectly uniform, but it helps distribute the flavor throughout.

3. In a large bowl, I put the flour, then add the chopped onions and parsley, oil, salt, activated yeast, and the remaining warm water gradually. I mix at first with a wooden spoon, then with my hands until it comes together.

4. I start kneading. The dough should be elastic and soft but not too sticky to my hands. If it feels too stiff, I add another tablespoon or two of water. If it’s too sticky, an extra tablespoon of flour helps.

5. I leave the dough in the bowl, cover it with a clean towel, and let it rise for about an hour in a warm place until it nearly doubles in volume. Depending on the kitchen temperature, it may take a little longer or shorter.

6. After rising, I turn the dough out onto a lightly floured surface. I shape it into the desired form – round, oval, or directly for the tray – and place it on parchment paper in a baking tray.

7. I preheat the oven to 170°C (340°F), top and bottom heat (without convection). Before putting the tray in the oven, I let the bread relax for another 10-15 minutes.

8. Baking takes between 40 and 50 minutes. Generally, I check the color of the crust – it should be golden but not too hard. Every oven is different, so after 40 minutes, I check with a toothpick or tap the bread lightly: if it sounds hollow, it’s done.

9. I immediately take it out of the tray, place it on a clean towel, and lightly cover it with another towel to cool gradually. The bread becomes softer inside if it’s not left uncovered.

Why I make this recipe often

I love that I can use what I have in the fridge, and the ingredients are always on hand. The bread stays fluffy and flavorful even the next day. It’s versatile and goes with anything from butter to soups or quick sandwiches.

Tips and variations

Tips

Don’t add too much flour while kneading; otherwise, the bread will be dense.
If the water is too hot, the yeast won’t rise well.
You can chop the onions and parsley with a knife if you don’t have a blender, but it will be more rustic.
Always let the bread cool before slicing – it slices better.

Substitutions

Olive oil can be replaced with sunflower oil.
If you don’t have green onions, a small regular onion will work, but the taste will be slightly different.

Variations

You can add a bit of dill if you want a more intense flavor.
You can also try with finely chopped fresh spinach, but I haven’t tested it with other greens.
If you want the bread to be heartier, you can use 800 g of white flour and 200 g of whole wheat flour.

Serving ideas

It’s great on its own, with butter, or as a base for sandwiches.
It’s also good alongside soups, stews, or casseroles.
Cut into cubes, it can be used for croutons in salads.

Frequently asked questions

1. If I don’t have a blender, can I just use a knife for the greens?
Yes, you can chop the greens as finely as possible with a knife. They won’t be as fine, but the bread will have a slightly different, more rustic texture.

2. Can it be made with fresh yeast?
Yes, you can use 25 g of fresh yeast, dissolved in the same way, with a little warm water and sugar.

3. Can the bread be frozen?
Yes, the bread can be sliced after cooling and stored in the freezer. It thaws at room temperature or directly in the toaster.

4. Can I make the recipe with just half the amount?
Yes, the ingredients can be halved without any problems for a smaller loaf or tray.

5. What should I do if the dough doesn’t rise?
Check if the yeast hasn’t expired and if the water was at the right temperature. The dough needs a consistent warm environment to rise well.

Nutritional values

Approximately, for a medium slice (from 20 servings): about 120-140 kcal, 26 g carbohydrates, 3 g protein, 2 g fat, under 1 g fiber. The caloric value may vary depending on the flour and greens used. It is a low-fat bread but with enough carbohydrates, suitable as a base for everyday meals.

Storage and reheating

The bread keeps well at room temperature in a paper bag or towel for up to 3 days. To prevent it from drying out, it’s recommended to keep it covered. Slices can be frozen and then reheated in the toaster or for a few minutes in the oven. The bread does not stay fresh for more than 2-3 days, but the texture remains good if stored correctly.

We put the yeast in a cup and dissolve it with a little warm water. The washed and finely chopped onion is blended well. The same procedure is followed with the parsley. In a mixing bowl, we put the flour, onion, parsley, oil, salt, sugar, and yeast. We knead well until we obtain an elastic dough. We let it rise for about an hour. We shape the dough into the desired form, place it in a baking tray lined with paper, and bake it in a preheated oven at 170 degrees until it turns golden brown. We take the bread out of the oven, place it on a clean towel, and wrap it with another towel.

 Ingredients: 1 kg flour, 1 packet dry yeast, 1 teaspoon salt, 1 teaspoon sugar, 1 bunch green onions, 1 bunch fresh parsley, 3 tablespoons olive oil, 650-700 ml warm water

 Tags:  homemade bread fluffy bread