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Basil, coriander and dill bread

Name: Basil, coriander and dill bread
Yield: 2 small loaves, about 16 slices total
Cuisine: International
Ingredients: 500 g Strong white bread flour; 325 g Water At room temperature.; 60 g Olive oil; 10 g Fine salt; 7 g Instant dried yeast; 20 g Flour for shaping Use sparingly.; 10 g Fresh basil Prepared leaf weight; remove tough stalks, wash, dry and chop.; 10 g Fresh coriander Prepared leaf weight; remove tough stalks, wash, dry and chop.; 10 g Fresh dill Prepared leaf weight; remove tough stalks, wash, dry and chop.

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Baking time: 25–30 min
Cuisine / style: International

220°C conventional; both rounds bake together.

International · White bread

Basil, coriander and dill bread

Two small olive-oil loaves with fresh basil, coriander and dill. Each herb is measured after removing tough stalks.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Fresh basil	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh coriander	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh dill	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 25–30 min

220°C conventional; both rounds bake together.

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Plan for: 280 min total; 40 min active

Method

01 · Prepare and hold the additions
5–8 min
Use: Fresh basil; Fresh coriander; Fresh dill
Remove tough stalks from the herbs, wash and dry them thoroughly, then weigh 10 g of each and chop.
Ready when: The measured additions are ready with no loose surface water.
01 Basil, coriander and dill breadPrepare all three herbs.
02 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic.
02 Basil, coriander and dill breadMix and knead the dough.
03 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled in size.
03 Basil, coriander and dill breadLet the dough rise.
04 · Fold in the prepared additions
3–5 min
Use: Fresh basil; Fresh coriander; Fresh dill
Spread the dough into a thick rectangle. Add all three chopped herbs and fold the sides inward, then knead gently just until distributed.
Ready when: The additions are spread through the dough without large clumps.
04 Basil, coriander and dill breadFold in the chopped herbs.
05 · Shape two small rounds
7–10 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 466 g each. Shape two rounds about 14 cm across and place them along the 40 cm direction of the tray, leaving at least 6 cm between them.
Ready when: The dough is evenly shaped and supported without a loose seam.
05 Basil, coriander and dill breadShape two rounds.
06 · Proof and heat the oven
45–60 min
Use:
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
06 Basil, coriander and dill breadProof both rounds.
07 · Score and bake
25–30 min
Use:
Cut two shallow slashes about 5 mm deep across each round. Bake for 25–30 minutes. Bake both rounds together. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
07 Basil, coriander and dill breadBake until browned and set.
08 · Cool before slicing
60 min
Use:
Move to a rack and cool for at least 60 minutes. Slice when the centre is cool.
Ready when: Slices hold together without a sticky raw band.
08 Basil, coriander and dill breadCool on a rack.

What to look for

Stage	Look / feel for	Needs attention
Prepare and hold the additions	The measured additions are ready with no loose surface water.
Mix and knead the dough	The dough is soft and elastic.
Let the dough rise	The dough is aerated and roughly doubled in size.
Fold in the prepared additions	The additions are spread through the dough without large clumps.
Shape two small rounds	The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Score and bake	The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing	Slices hold together without a sticky raw band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified.	Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking.	Check the thick bread centre away from cheese and keep the full cooling interval.

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two herb loaves, one cut with two slices showing green herbs throughout the crumb. — Basil, coriander and dill bread.

Recipe

Basil, coriander and dill bread

Two small olive-oil loaves with fresh basil, coriander and dill. Each herb is measured after removing tough stalks.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	60 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Fresh basil	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh coriander	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.
Inclusions	Fresh dill	10 g	Prepared leaf weight; remove tough stalks, wash, dry and chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Allow: 280 min total; 40 min active

How do I make it?

Prepare and hold the additions
5–8 min
Remove tough stalks from the herbs, wash and dry them thoroughly, then weigh 10 g of each and chop.
Prepare all three herbs.
Ready when: The measured additions are ready with no loose surface water.
Mix and knead the dough
12–15 min
Mix the dough flour, water, oil, salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Mix and knead the dough.
Ready when: The dough is soft and elastic.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled in size.
Fold in the prepared additions
3–5 min
Spread the dough into a thick rectangle. Add all three chopped herbs and fold the sides inward, then knead gently just until distributed.
Fold in the chopped herbs.
Ready when: The additions are spread through the dough without large clumps.
Shape two small rounds
7–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide into two equal pieces, about 466 g each. Shape two rounds about 14 cm across and place them along the 40 cm direction of the tray, leaving at least 6 cm between them.
Shape two rounds.
Ready when: The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven
45–60 min
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Proof both rounds.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Score and bake
25–30 min
Cut two shallow slashes about 5 mm deep across each round. Bake for 25–30 minutes. Bake both rounds together. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Bake until browned and set.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool before slicing
60 min
Move to a rack and cool for at least 60 minutes. Slice when the centre is cool.
Cool on a rack.
Ready when: Slices hold together without a sticky raw band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified. Develop the dough before adding solid inclusions and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking. Check the thick bread centre away from cheese and keep the full cooling interval.

Useful recipe notes

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Basil, coriander and dill bread at a glance

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional
Baking time: 25–30 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled in size.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Olive oil	60 g	12%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Fresh basil	10 g	2%
Fresh coriander	10 g	2%
Fresh dill	10 g	2%

Method

01 · Prepare and hold the additions

02 · Mix and knead the dough

03 · Let the dough rise

04 · Fold in the prepared additions

05 · Shape two small rounds

06 · Proof and heat the oven

07 · Score and bake

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Prepare and hold the additions

Mix and knead the dough

Let the dough rise

Fold in the prepared additions

Shape two small rounds

Proof and heat the oven

Score and bake

Cool before slicing

What can go wrong, and how can I fix it?

Basil, coriander and dill bread at a glance