Country Herb Bread Recipe

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I've relied on this traditional recipe for years. Everyone in the family loves the perfectly flavored herb loaves, especially our little boy, who always asks for "more brown bread".
TOTAL TIME: Prep: 45 min. + rising Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 30 min. + cooling
MAKES: 24 servings


  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 cup rye flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 cup dried parsley flakes
  • 1/4 to 1/2 teaspoon dried marjoram
  • 1/4 to 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 cups water
  • 3 tablespoons butter
  • 1 egg white
  • 1 tablespoon cold water

Nutritional Facts

1 slice: 104 calories, 2g fat (1g saturated fat), 4mg cholesterol, 211mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.


  1. In a large bowl, combine the flours. Place 1-1/2 cups flour mixture in a large bowl; add the yeast, sugar, salt and herbs. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add 3/4 cup flour mixture; beat 2 minutes longer. Stir in enough remaining flour mixture to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Let rest for 15 minutes. Turn onto a lightly floured surface; divide in half. Shape into two loaves.
  4. Place in two greased 8-in. x 4-in. loaf pans. With a sharp knife, make four to five diagonal slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Beat egg white and cold water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Country Herb Bread in Best of Country Breads 2000, p63

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