DIY Herb Blend for Homemade Herb Bread

The Recipe: The twelve spices I mix for making herb bread. If you want to turn good homemade bread into great homemade bread, especially for burger buns, sandwich rolls and excellent toast, just add this DIY herb blend to your favorite bread dough – or use my recipe, the wonderful bread I call "Our Daily Bread". It's the easy, European-style bread I make every few days.

Big No-Calorie Flavor. Easy Way to Change Up a Good Bread Recipe.
DIY Herb Blend for Homemade Herb Bread ♥ Big Flavor, No Calories.

You'll Love My DIY Herb Blend for Herb Bread If ...

  • herbs and spices are your jam
  • DIY is your middle name
  • avocado toast is a favorite treat

DIY Herb Blend for Herb Bread

Hands-on time: 5 minutes
Time to bread: 5 minutes
Makes a generous 4 tablespoons, enough for about two pounds of bread dough as for Our Daily Bread: My Easy Everyday Bread Recipe
  • 4 teaspoons onion powder
  • 4 teaspoons dried parsley
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground caraway
  • 1/2 teaspoon dried dill (whole or ground)
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme (whole or ground)
  • 1/2 teaspoon black pepper

Stir together all the spices. That's it! Stir into bread dough along with the flour.

MAKE-AHEAD TIPS I always make a double or triple batch. With a triple batch, I use one right away, then what's left fits perfectly into a recycled spice jar for future loaves of My Herb Bread.

ALANNA's TIPS With so many spices, if you don't have one or two, no problem, just look for something else in your spice cupboard or bump up the quantity of one you do have and especially like. With substitutions, do stick with the savory spices, though, not the sweet cinnamons and nutmegs. The two essentials are the onion powder and dried parsley.

HOW TO USE HERB BREAD Morning toast, Fried Bread (that's just skillet-toasted bread) or sliced thin and toasted for crostini. Burger buns and sandwich rolls. Sliced or toasted for smoked salmon, cream cheese spreads and open-faced veggie sandwiches. Mini rolls filled with thin-sliced rare beef with a little horseradish sauce and a few leaves of arugula. So much herby goodness!

NUTRITION INFORMATION Per Serving, assumes 24 slices bread from two pounds (900g) of My Daily Bread: 2 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 0 & SmartPoints 0 & Freestyle 0 & myWW green 0 & blue 0 & purple 0 What a great reminder that liberal use of herbs and spices can add so much flavor (and enjoyment!) to our food with virtually no calorie implications!

Calling Avid DIYers

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make my DIY Herb Blend, I'd love to know your results! Just leave a comment below.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.