Definitely aromatic and the sage flavor was lovely and not overdone. The onion flavor was quite subtle and I would like a bit more of that. Maybe carmelizing the onions, as someone suggested, would bring out the flavor a bit more. Texture was soft and tender. I used this as a side for soup. Thanks for the recipe.
A lovely, aromatic bread! I was a little worried about the amount of sage, but the flavors melded beautifully. I think that this bread would make WONDERFUL stuffing cubes for poultry.
Yum! I'd never thought of putting sage in a bread before, I usually stick to the usual aromatic herbs (thyme, oregano etc). But this was great! I made into a cob loaf and some baguettes (made two lots of dough) and served with a spinach dip. So successful I'm going to do it again next weekend! I microwaved the chopped onions for 2 minutes just to take the bite-y ness out of them. And, I had no whole wheat flour, so I made with all bread flour and about 1/3 cup unprocessed bran. I also only put 1 tsp sugar.
I'm eating hunks of this right now. It's SO good. I really like the real onion instead of flakes or powder. I used spelt flour instead of whole-wheat. I used the wheat cycle with a light crust on my machine, but might try a medium crust next time for a more rustic loaf.
This is really yummy! I used all white flour, because that is what I had, but other than that I followed the recipe exactly. This would make awesome ham and cheese sandwiches (hot or cold)! I think next time I will caramelize the onions before and use fresh sage. The raw onions burned a little where they touched the pan, but not so much that they altered the taste of the bread. Thanks for sharing! Good stuff.
oh yes! USE for stuffing turkey and chickens! amber
I did a couple of changes to this. I used poultry seasoning instead of sage as I had already measured everything out and then discovered the sage container was put back in the cupboard empty. I also increased the water to 11/2 cups and the flour to 4 cups. I also used all wheat flour as I was trying to use it up. This smells amazing as it is baking, just like stuffing. I am going to use this bread to make ham and cheese sandwiches for lunches tomorrow.
I modified this recipe a bit, used a combo of whole wheat & rye flours and used fresh sage as I had a bunch on hand. Great bread! $ of us ate the whole loaf with home-made chicken and wild rice soup. Thanks for posting! I'll definitely make this one again.
Wonderful, I used fresh sage, spelt flour and honey. Smelled wonderful baking and was a big hit at dinner, served with my Party Shrimp.
This is a really good bread & does smell wonderful baking! I did have to add just a little water to the dough as it was very dry. Thanks for giving me such a great new way to use the rubbed sage I always have in my cabinet.