Sage & Leek Bread Recipe

Name: Sage & Leek Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 oz strong white flour; 8 oz strong wholemeal flour; 1 sachet dried yeast; 1 teaspoon salt; Pepper; 1 teaspoon dried sage; 1 large leek chopped; 1 oz butter; 1/2 pint tepid milk; 1 teaspoon sesame seeds

Servings: persons

1
Set oven to 400F or Mark6. Melt the butter in a saucepan and soften the chopped leek gently. Put the flours, salt, dried yeast and sage in a large bowl. Make a well and pour in the leek, butter and tepid milk. Beat well together until the dough leaves the sides of the bowl clean. Turn out on to a lightly floured surface and knead well for 10 minutes until smooth. Place in a clean bowl. Cover and leave in a warm place for about one hour until it doubles in size. Turn out and knead well again. Divide into two. Shape into rounds and place on a greased baking sheet. Brush with a little milk and sprinkle with sesame seeds. Cover and leave in a warm place to rise until double in size (30-40 minutes). Bake for 30 minutes. When cooked the loaves should be golden brown and sound hollow when tapped on the bottom. Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 oz strong white flour, 8 oz strong wholemeal flour, 1 sachet dried yeast, 1 teaspoon salt, and more.

Yes, Sage & Leek Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sage & Leek Bread

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