Sage-Wheat Bread Recipe

Name: Sage-Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed; 2 pkg active dry yeast; 1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried; 1-3/4 Cups (425 ml) milk; 1/4 Cup (60 ml) packed brown sugar; 3 Tbs (45 ml) Butter; 2 tsp (10 ml) Salt; 2 Cups (475 ml) Whole Wheat Flour; 1/2 Cup (125 ml) Yellow Cornmeal; 1 slightly beaten egg; Fresh Sage sprigs (optional)

Servings: persons

2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed
2 pkg active dry yeast
1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried
1-3/4 Cups (425 ml) milk
1/4 Cup (60 ml) packed brown sugar
3 Tbs (45 ml) Butter
2 tsp (10 ml) Salt
2 Cups (475 ml) Whole Wheat Flour
1/2 Cup (125 ml) Yellow Cornmeal
1 slightly beaten egg
Fresh Sage sprigs (optional)

1
In large bowl combine 2 Cups (475 ml) of the flour, yeast, sage, set aside.
2
In medium sauce pan, heat milk, brown sugar, butter, and salt till warm and butter almost melts.
3
Add milk mixture to dry mixture.
4
Beat with electric mixer on low to medium speed for 30 seconds, scraping sides constantly.
5
Beat on high speed for 3 minutes.
6
Using a wooden spoon, stir in the whole wheat flour, cornmeal, and as much of the remaining flour as possible.
7
Turn the dough on to floured surface.
8
Knead in remaining flour to make stiff elastic dough (6-8 minutes).
9
Shape into a ball.
10
Place in greased bowl and turn once.
11
Cover let rise in warm place till doubled (1 to 1-1/2 hours)
12
Punch dough down and turn onto floured surface.
13
Divide in half, cover and let rest for 10 minutes.
14
Grease a baking sheet.
15
Shape each half into a ball and flatten on baking sheet to 5 inches diameter.
16
Cover let rise till doubled (30 - 40 minutes)
17
Brush loaves with beaten egg mixed with 1 Tbs (15 ml) water.
18
Bake 30 - 35 minutes at 375 degrees (200 C.).
19
Cover with foil for last 15 minutes if browning too much.

1053

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed, 2 pkg active dry yeast, 1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried, 1-3/4 Cups (425 ml) milk, and more.

Yes, Sage-Wheat 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.

That's it — enjoy your meal!

Sage-Wheat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions