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Vegan Food Recipes for Everyone

Sage Dill Bread

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Sage Dill Bread has a generous addition of sage along with dill and fennel which really makes a tasty bread. A large loaf that is so flavorful.

Sage Dill Bread has a generous addition of sage along with dill and fennel which really makes a tasty bread. A large crusty bread that is so flavorful.

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.

Can you imagine being able to turn out something like that?  Just like a bakery and you are the baker.

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.

Another plus 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 are 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!

If you have children then there is another pleasure that comes from homemade bread. Nothing is as rewarding as the big smiles of the little faces of your kids.

They see the homemade Sage Dill Bread and all is right with the world.

 

Sage Dill Bread has a generous addition of sage along with dill and fennel.

 
 

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Sage Dill Bread has a generous addition of sage along with dill and fennel.
5 from 2 votes
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Sage Dill Bread

Sage Dill Bread has a generous addition of sage along with dill and fennel which really makes a tasty bread

Course Bread
Recipe Type Savory Bread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings
Calories 212 kcal
Author Ginny McMeans

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

  1. Add yeast to 1/2 cup lukewarm water (100°-110°)
  2. Set aside for about 10 minutes.
  3. Add flours, sugar and salt to a large bowl.[
  4. Pour the yeast mixture and the other 3/4 cup lukewarm water into the well.
  5. Stir from the center of the well and slowly stir in the flour from the edge.
  6. When incorporated, turn the dough out onto a floured surface.
  7. Knead about 5 to 8 minutes and add more flour if it seems too sticky.
  8. Form into a ball and transfer into a large bowl that has been coated with oil.
  9. Turn the ball so that it is evenly coated.
  10. This is important so that a dry layer doesn't form on the dough.
  11. Cover with a towel and set in a warm dry place (I put mine inside the oven, not turned on).
  12. Let rise about 1 hour or until doubled in size.
  13. Uncover the dough and punch down to expel the excess air.
  14. 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.
  15. Roll out to a 1/2" thick round.
  16. Place on a lightly oiled cookie sheet.
  17. Cover and let rise, again, about 1 hour.
  18. Prick the dough, lightly, a few times around the top of the dough (see the photos below).
  19. Bake at 400• for 25 minutes or until golden brown.
  20. Let cool a bit before cutting.

Recipe Notes

 

 

Nutrition Facts
Sage Dill Bread
Amount Per Serving (10 full length slices)
Calories 212 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Sodium 466mg 19%
Potassium 121mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Protein 6g 12%
Vitamin A 0.4%
Calcium 1.9%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Sage Dill Bread Dough
 

Sage Dill Bread fresh out of the oven
 

Reader Interactions

Comments

  2. I 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 🙂

  3. Sage 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…”

  5. Ok, I won’t lie, I’m terrified of working with yeast. but you make it look so easy. And these flavors sound incredible!

  6. Great 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. 🙂

  7. How 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 🙂

  8. I 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.

  10. What a great savory bread recipe! I bet it adds an amazing flavor to a sandwich!

  14. I know what you mean Laura. Life gets in the way, sometimes, but there is rising time and baking time where you can do other things. That helps me jump in. 🙂 Thanks so much.

  25. I make all my own bread but have never added dill or sage to it. I can just imagine how fragrant it is. I want a big warm slice of this with my Dilly Smashed Potatoes. The perfect combo!

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