Basil and Sage Bread

Recipe by ellie_
READY IN: 6hrs




  • Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
  • Let stand for 5 minutes.
  • Mix rye and white flour together to equal 6 cups flour.
  • Mix 1 1/2 cups flour in with yeast/water, stir well.
  • Sprinkle 1/2 cup flour over dough.
  • Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
  • Heat oil in skillet over low heat.
  • Add basil and sage, stir about 1 minute.
  • Remove from heat and cool.
  • Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
  • Slowly add remainlng 1/2 cup water.
  • Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
  • Grease large bowl.
  • Add dough, turning to coat all sides of dough.
  • Cover bowl and let rise until doubled (1 1/2 hours).
  • Grease two baking sheets.
  • Punch dough down.
  • Divide dough in half.
  • Form each piece of dough into a 14-inch long loaf.
  • Place on baking sheets, seam side down.
  • Let rise in warm area until almost double (1 hour).
  • Preheat oven to 400-degrees F.
  • Slash tops of loaves with knife.
  • Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.