Hearty Herb Bread

Hearty Herb Bread

Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano


2 loaves


3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt


1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.

Hearty Herb Bread
Additional Notes: 

This recipe and photo was submitted by guest chef Lindsey Sorgard.

Preparation Time: 

1 1/2 hours (includes rising time)


I've made this bread just once but it is on my list to make again. The herbs add a special little extra touch and give it a bit of a unique taste.


This bread turned out perfect for me. Very good texture and flavor. Perfect for serving with soup, especially vegetable soup or chili. We'll be making this again -- we ate a whole loaf the first day!! :)


This bread turned out wonderful! My family loved it - and it made the house smell so yummy! I used my kitchen aid mixer with the dough hook and it took no time at all!


Great bread! I've made the recipe twice! Will keep making it! The first time we made it, we only had ONE bread pan, so I made the second loaf on a cookie sheet like french bread, really good too!


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