No-Knead Herb Bread

This bread machine herb bread blends whole wheat and all-purpose flour with dried basil and rubbed sage for a loaf that fills the kitchen with a savory, earthy aroma as it bakes. The machine handles all the kneading, rising, and baking. You just measure, load, and press start.

The two-to-four ratio of whole wheat to all-purpose flour gives the bread a slightly nutty, hearty flavor while keeping the crumb soft enough for sandwiches. An egg and oil in the dough add richness and tenderness, and half a cup of sugar gives a faintly sweet backdrop that makes the herbs taste warmer.

Basil and sage are a classic combination in bread baking. The basil brings a mild, slightly peppery freshness while the sage adds a warm, almost piney depth. Together they make this loaf taste like something from an Italian bakery.

Kitchen Tips

• Use rubbed sage, not ground. Rubbed sage has a lighter, more nuanced flavor. Ground sage can taste dusty and medicinal in bread.
• This is a large recipe (6 cups flour total). Make sure your bread machine can handle a 2-pound loaf or larger.
• Check the dough ball during the first knead. With this much flour, you may need to add a tablespoon or two of water if the dough looks too dry and shaggy.
• Let the loaf cool at least 15 minutes before slicing. Hot bread compresses when cut and the crumb stays gummy.

Variations

• Rosemary version: Swap the sage for dried rosemary for a more Mediterranean herb profile.
• Garlic herb: Add a teaspoon of garlic powder to the dry ingredients for a garlic-basil bread.
• Cheese herb: Fold in a cup of shredded Parmesan or cheddar for a savory, cheesy herb loaf.