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Country Sage Loaves

Country Sage Loaves

"'Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves,' relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. 'They're crusty on the outside and chewy inside.'"
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40 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  • Prep

  • Cook

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  1. In a large mixing bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
  4. With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400 degrees F for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool.

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Read all reviews 4
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Nice! Very sagey and rustic looking. My dough was quite wet, even with adding more flour. I didn't want to add too much bc I didn't want it getting tough. It baked up very well and really did...

I made this into 1 larger loaf, using only whole wheat flour. We loved the taste of the herbs!

I decided to make this because of the nutmeg in the recipe. I was curious as to how it would taste. It actually seems to enhance the taste of the sage. This bread was a beautiful colour with a n...

This dough was far too wet and sticky when I followed the recipe to the T. Without alterations, this recipe is terrible because the dough is too wet to bake correctly. To fix this recipe once I...

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