• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 cups All-Purpose Flour
  • 2 cups Whole Wheat Flour
  • 1 cup Rye Flour
  • 2 packages (1/4 ounce each) Active Dry Yeast
  • 1 Tablespoon Sugar ( I used a good squirt of Honey)
  • 2 teas. Salt
  • 1/4 cup Dried Parsley Flakes
  • 1/2 teas. Dried Marjoram
  • 1/2 teas. Dried Rosemary, crushed
  • 1-1/2 cups Water
  • 3 Tablespoons Butter
  • 1 Egg White
  • 1 Tablespoon Cold Water


  • Combine the flours.
  • Place 1-1/2 cups in a mixing bowl; add yeast, sugar, salt and herbs.
  • In a saucepan heat water & butter to 120-130 degrees.
  • Add to dry ingredients; beat until moistened. Beat on medium speed for 2 minutes.
  • Add 3/4 cup flour mixture; beat 2 minutes longer.
  • Stir in enough remaining flour mixture to make a stiff dough.
  • Turn onto floured surface; knead until smooth and elastic, about 8-10 minutes.
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise in warm place until double, about an hour.
  • Punch dough down. Let rest 15 minutes.
  • Turn onto a lightly floured surface; divide in half.
  • Shape into 2 loaves.
  • Place on 2 greased cookie sheets or 2 9x5x3" loaf pans.
  • With a sharp knife, make 4-5 diaganol slashes across the top of each loaf.
  • Cover and let rise in warm place until double, about an hour.
  • Beat egg white and cold water; brush over loaves.
  • Bake at 375 degrees for 30-35 minutes or until golden brown.
  • Remove from pans to wire racks to cool.
  • Makes 2 loaves


This is a TOH recipe from The Best of Country Breads cookbook.


Categories: Bread  Bread 

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