Two Herb Bread Recipes

Check out these two whole-grain bread recipes — one for herb bread and one for Finnish bread — that are perfect sides for any meal.

| May/June 1982

Homemade bread fresh from the oven rates high on almost everybody's list of favorite foods. These two herb and spice recipes both produce loaves that are just right to serve with quick, light meals.


Herb Bread Recipe

Folks who enjoy gardening as well as baking can give this recipe the added savor of homegrown flavorings. (If sage and celery seed aren't among your favorite herbs, you can substitute others of your own choice, but do keep the nutmeg: It seems to set the stage for the rest!)



1/4 cup of honey
1/4 cup of oil or lard
1 tablespoon of salt
1-1/2 cups of milk, scalded
2 tablespoons of active dry yeast
1/2 cup of warm water
4 teaspoons of celery or caraway seed
2 teaspoons of ground sage
1 teaspoon of nutmeg
2 eggs
6-7 cups of whole wheat flour


To begin, mix the honey, salt, and shortening in a large bowl and pour the scalded milk over them. While that mixture is cooling, stir the dry yeast into the warm (105-110 degrees Fahrenheit or "wrist" temperature) water until it softens and dissolves. Add the yeast preparation to the now lukewarm milk mix, then stir in the celery or caraway seed, sage, and nutmeg before beating in the eggs and 2 cups of the whole wheat flour.

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