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Herb-Crusted Bread

 Herb-Crusted Bread
Minced onion and garlic plus a sprinkling of dill help perk up the flavor in this wholesome rustic-looking loaf. "The dough mixes up easily in a bread machine," comments Becky Steinberger of Denmark, Wisconsin. "I like to serve this crusty bread alongside soup, pasta and saucy tomato dishes."
16 ServingsPrep: 10 min. + rising Bake: 25 min.


  • 5 tablespoons old-fashioned oats
  • 1 cup water (70° to 80°)
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1/4 cup rye flour
  • 1/4 cup whole wheat flour
  • 2-1/2 teaspoons active dry yeast
  • 1/2 teaspoon each dried minced onion, dried minced garlic, dill weed and poppy seeds
  • 1 egg, lightly beaten
  • 1/2 teaspoon each coarse salt, dried minced onion, dried minced garlic, dill weed and poppy seeds


  • In a blender, process oats until finely ground. In bread machine
  • pan, place the oats, water, sugar, oil, salt, flours, yeast and
  • seasonings in order suggested by manufacturer. Select dough setting
  • (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
  • water or flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured
  • surface. Shape into a loaf, about 15 in. long. Transfer to a baking
  • sheet coated with cooking spray. Cover and let rise in a warm place

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Herb-Crusted Bread (continued)

Directions (continued)

  • until doubled, about 45 minutes.
  • Carefully brush dough with egg, sprinkle with salt, onion, garlic,
  • dill and poppy seeds. Bake at 350° for 25-30 minutes or until
  • golden brown. Yield: 1 loaf (16 slices).
Nutritional Facts: One slice equals 98 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 225 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.