Multigrain Herb Bread

Herbs add an extra flavor dimension to this hearty bread.

Multigrain Herb Bread


2 loaves



Prep Time


Bake Time

25 to 30 minutes

Rise Time

1 hour, 45 minutes

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  • 1-1/2 cups warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 1/2 cup corn oil
  • 1/2 cup honey
  • 1 tablespoon salt
  • 1 tablespoon wheat gluten
  • 1-1/2 cups cornmeal
  • 4-1/2 to 5 cups whole wheat flour
  • 1 tablespoon poppy seed
  • 1 teaspoon celery seed
  • 1 teaspoon sweet basil
  • 1 teaspoon sage
  • 1/2 teaspoon dill weed
  • 1 large egg
  • 1 egg white, beaten with 1 tablespoon water
  • 1 tablespoon whole white sesame seed


  1. Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, oil, honey, salt, gluten, cornmeal and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add poppy and celery seeds, herbs, egg, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Punch dough down; remove to lightly floured surface. Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  3. Brush surface of loaves with egg white mixture; sprinkle with sesame seed. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

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