Herb Bread Recipe

bread and yeast
author pic


 Updated 23/08/2017

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This herb bread is wholewheat loaf with added savory and dill herb flavours; cracked wheat is sprinkled on top for texture.


  • 8oz wholewheat flour
  • 8oz plain flour
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dill
  • 1 teaspoon each of dill seed
  • 1 teaspoon savory
  • 2 teaspoons fresh yeast
  • 10 floz warm water
  • cracked wheat for decoration
(see measure conversions for more information on quantites)


  1. Sift the 2 flours into a large, warm bowl.
  2. Rub in the butter.
  3. Add the salt, sugar and dried herbs.
  4. Mix the yeast with the water.
  5. Add the yeast mixture to the flour mixture.
  6. Mix to form a soft dough.
  7. Turn onto a floured surface and knead.
  8. Grease 2 1lb loaf tins and sprinkle the bottoms with cracked wheat.
  9. Put half of the dough into each tin.
  10. Cover with a clean tea towel and leave in a warm place to rise.
  11. Bake at 230 degrees C. for 35 minutes.

Prep Time: 120 minutes

Cook Time: 35 minutes

Yield: 2 loaves


I wondered if you have to let the dough rise twice or just once. Also, it does not say to punch the dough down, but I guess that's obvious and how long do you knead it?
Thanks for your time.
#0 - Kathleen - 05/21/2010 - 11:45
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