Sage Dill Bread has a generous addition of sage along with dill and fennel which really makes a tasty bread. A large loaf that perfect for slicing at any meal.
I have considered every option. Happily, there is more than one option for this Sage Dill Bread recipe.
You can eat it as a side bread with your dinner, make your favorite sandwich as you would with a dill or pumpernickel bread or eat it alone as a snack.
That is what my husband does and he loves it. The dough has a generous addition of sage along with dill and fennel which really makes a tasty bread.
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Can you imagine being able to turn out something like that? Just like a bakery and you are the baker? You can!
Making homemade bread is so rewarding. It is really simple. Don’t let kneading scare you away.
All you do is fold over and push out with the palms of your hands, fold over and push out with the palms of your hands and so on and so on. Simple.
Here’s the before baking and after photographs in the photos right below here. That bootom pic is this loaf that I have cut in the other photos. It rises just right.
I have to bring up another everyday bread that is super easy to make. Since there is no kneading you can get a loaf out of the oven quicker. And this one is sandwich bread.
Rich Whole Wheat Batter Bread! You can see I like good bread.
Another plus to sage dill bread is when it comes right of the over. The smell, mmmm. Then, as soon as it cools enough so you can touch it, you take a slice.
No one can resist. At least no one in this family.
Now I’m curious – please comment below if you’re actually able to wait. It can’t be just us, can it?
Okay, maybe if it is for company but that can be rectified. Cut some slices for the bread plate and who’d know!
They see the homemade Sage Dill Bread and all is right with the world.
Sage Dill Bread
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup lukewarm water for the yeast, 100°-110°
- 3/4 cup lukewarm water - for later
- 2 cups all purpose unbleached flour
- 2 cups whole wheat pastry flour
- 1/8 teaspoon sugar organic
- 2 teaspoons salt
- 1 tablespoon coconut oil for coating the dough
- 1/8 cup coconut oil for working in the dough after it has risen once
- 1 tablespoon ground sage
- 1 teaspoon dried dill
- 1 teaspoon fennel seed
Instructions
- Add yeast to 1/2 cup lukewarm water (100°-110°)
- Set aside for about 10 minutes.
- Add flours, sugar and salt to a large bowl.[
- Pour the yeast mixture and the other 3/4 cup lukewarm water into the well.
- Stir from the center of the well and slowly stir in the flour from the edge.
- When incorporated, turn the dough out onto a floured surface.
- Knead about 5 to 8 minutes and add more flour if it seems too sticky.
- Form into a ball and transfer into a large bowl that has been coated with oil.
- Turn the ball so that it is evenly coated.
- This is important so that a dry layer doesn't form on the dough.
- Cover with a towel and set in a warm dry place (I put mine inside the oven, not turned on).
- Let rise about 1 hour or until doubled in size.
- Uncover the dough and punch down to expel the excess air.
- Work in (in a folding and kneading motion) 1/8 cup olive oil a little bit at a time and at the same time work in the sage, dill and fennel.
- Roll out to a 1/2" thick round.
- Place on a lightly oiled cookie sheet.
- Cover and let rise, again, about 1 hour.
- Prick the dough, lightly, a few times around the top of the dough (see the photos below).
- Bake at 400• for 25 minutes or until golden brown.
- Let cool a bit before cutting.
Notes
Nutrition
Luci says
October 30, 2017 at 1:35 pmI need this in my belly. I love sage. I bet dill gives it a different flavor.
Linda says
October 30, 2017 at 12:24 pmI love baking my bread at home on weekends but I never tried adding dill and sage…I actually never tried with any herbs! I ‘ll certainly do it next sunday 🙂
Lisa | Garlic & Zest says
October 30, 2017 at 10:57 amSage and dill is such an unusual combo — but they are two of my favorite herbs, so I’m sure this is just delicious! I give you props for making bread — my dough always sticks out its tongue at me and contemputously laughs, “As if…”
Jacque says
October 30, 2017 at 10:02 amThe flavors in this bread are making me wish I had it right now. Sounds so good!
Jessy says
October 30, 2017 at 9:40 amOk, I won’t lie, I’m terrified of working with yeast. but you make it look so easy. And these flavors sound incredible!
Ginny McMeans says
June 6, 2016 at 8:06 pmGreat input Shelly. Yes, you are right so many herbs would work. I am a sucker for sage though so I try to work it in whenever I can. Garlic and rosemary is always a good combo and, yes, please. Send me a loaf. 🙂
Shelly Begarowicz says
June 6, 2016 at 7:59 pmHow did you know I am such a sucker for fresh baked bread? Thank you for putting this vegan recipe out there. Too many folks believe that baking their own bread is hard or that it will be hard to “veganize” their recipes. When a great many bread recipes are “accidentally vegan” to begin with. How happy is that? I just wish my breads looked as pretty as yours does! Anyhoo… all that is to say I’m loving the idea of this sage dill bread and will give it a go. Never thought to combine those two herbs. Though, I’m betting this bread would work with any herbs you prefer. May have to give garlic and rosemary a try 🙂
Anjali @ Vegetarian Gastronomy says
June 1, 2016 at 8:41 pmI absolutely love home-made bread…a little too much that I had to stop making it because i kept eating it =) This sage and dill version is so intriguing! Love the flavors, looks delicious! I’ve been meaning to pick up bread making again, so I’ll have to start off with this recipe.