Ingredients

3 cups whole wheat flour

½ tablespoon sage

½ tablespoon thyme

½ tablespoon basil

½ tablespoon oregano

1½ teaspoons dry yeast

2 teaspoon molasses

1¾ cups lukewarm water

Preparation

  1. Line a 9 × 5-inch bread pan with parchment paper. Set aside. Combine the flour, sage, thyme, basil, and oregano in a large mixing bowl. Stir in the yeast. Make a well in the center of the flour and pour in the molasses and water. Mix by hand to make a soft, slightly wet dough. Knead until the dough leaves the sides of the bowl clean and feels elastic.

  2. Preheat oven to 400°F. Place the dough in the pan, cover with oiled plastic wrap, and leave in a warm, draft-free place until doubled in size, about 1 hour. Bake for about 35 minutes. Test to see if the bread is ready by tapping the top with your knuckles: the bread is done when it sounds hollow.

VARIATION: Fresh herbs can also be used in this recipe, and for a slightly different taste, rosemary and chives can be substituted for the thyme and basil.