Sage and green onion loaf

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Serves: 4



  • 50ml olive oil

  • 1 tsp sugar

  • 250ml warm water

  • 150g wholemeal flour

  • 20g sage leaves shredded

  • 75g strong white flour plus more for shaping

  • 1 tsp fast-action yeast

  • 2 tsp fine salt

  • 6 medium green spring onions finely chopped

  • 1 medium eggs

  • 1 sea salt flakes and olive oil (to finish)


<ol> <li>Put the flours, yeast, salt and sugar into a large bowl and toss with your fingers.</li> <li>In another bowl, whisk the oil, egg and water until smooth, stir in the onions and sage, then add to the flour bowl and mix to a smooth, soft dough.</li> <li>Leave for 10 minutes. On a well-oiled patch of worktop, lightly knead for about 10 seconds, then return the dough to the bowl.</li> <li>Leave for 10 minutes, then repeat the light kneading twice more at 10-minute intervals before leaving it at room temperature for 90 minutes.</li> <li>Divide the dough into three, shape each into a ball with flour, then sit them touching like a clover on a baking tray covered with nonstick paper.</li> <li>Cover, leave to rise for about an hour, then brush with oil, sprinkle with salt flakes and bake at 240C/220C fan/Gas Mark 9 for about 30 minutes.</li> </ol>

Additional Information

  • Vegetarian

  • Side

  • Basics

  • Kids can help

  • Make Ahead

  • Can Freeze

  • bread

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  • 10/03/11 22:12

    This is the BEST bread I have ever eaten. Great with soup, or also makes delicious sandwiches, esp for cold roast meat leftovers.