Herb and Bacon Bread

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(1 vote)
Herb and Bacon Bread
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Health Score:
67 / 100
40 min.
ready in 1 hr 40 min.
Ready in

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,825 cal.(135 %)
Protein63 g(64 %)
Fat150 g(129 %)
Carbohydrates305 g(203 %)
Sugar added0 g(0 %)
Roughage12.8 g(43 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E8.8 mg(73 %)
Vitamin K2.1 μg(4 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.5 mg(138 %)
Vitamin B₆0.4 mg(29 %)
Folate85 μg(28 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C15 mg(16 %)
Potassium1,172 mg(29 %)
Calcium1,003 mg(100 %)
Magnesium100 mg(33 %)
Iron4.8 mg(32 %)
Iodine50 μg(25 %)
Zinc6.3 mg(79 %)
Saturated fatty acids66.6 g
Uric acid178 mg
Cholesterol131 mg
Complete sugar12 g


1 onion
1 Tbsp vegetable oil
35 grams Fresh herbs (such as rosemary, thyme, oregano or arugula)
125 grams smoked Bacon
400 grams Pastry flour
1 packet Baking powder
½ tsp salt
100 milliliters milk
60 grams grated Gouda
1 Tbsp Whipped cream
How healthy are the main ingredients?
GoudaWhipped creamonionsalt

Preparation steps


Peel and chop the onion. Heat oil in a pan and saute the onion until translucent. Rinse the herbs, shake dry and chop coarsely. Add the chopped herbs to the pan and cook briefly. Remove from heat and leave the mixture to cool. Cut the bacon into small cubes and set aside 1 tablespoon of it for sprinkling. Line a baking sheet with parchment paper. 


Mix the flour with the baking powder and the salt. Add 80 ml (approximately ½ cup) of water, milk, bacon, two-thirds of the cheese and the herb-onion mixture. Knead quickly with the dough hook of the hand mixer into a dough. If the dough is too dry, add some water. Shape the dough into an oblong loaf, place on the baking sheet and brush the loaf with cream.


Sprinkle the loaf with the reserved bacon and the remaining cheese. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 50 to 60 minutes. If the bread is browning too quickly, cover loosely with aluminum foil. Remove bread from the oven and let cool on a wire rack before serving.