11 Reviews

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.

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ratherbeswimmin' January 18, 2010

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.

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mollypaul March 14, 2008

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.

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Chickee October 14, 2007

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.

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Serah B. January 24, 2007

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.

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dicentra April 11, 2006

oh yes! USE for stuffing turkey and chickens! amber

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Amberngriffinco November 09, 2005

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.

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Fairy Godmother October 21, 2005

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.

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Simply Chris November 17, 2004

Wonderful, I used fresh sage, spelt flour and honey. Smelled wonderful baking and was a big hit at dinner, served with my Party Shrimp.

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KelBel October 14, 2004

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.

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Susie D August 04, 2004
Sage and Onion Wheat Bread (bread Machine)