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.
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