Hot crusty herbed rye or multi-grain bread

one loaf, about 10 servings
  • 3 tablespoons minced parsley (no stems)
  • 2 tablespoons finely snipped fresh chives
  • 1 tablespoon finely snipped fresh sage or rosemary leaves,
  • or 1 teaspoon dried sage or rosemary
  • 1 tablespoon finely snipped fresh basil leaves, or 1 teaspoon dried basil leaves
  • 1 tablespoon finely snipped fresh marjoram or tarragon leaves,
  • or 1 teaspoon dried tarragon leaves
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice (if using all fresh herbs)
  • or ¼ teaspoon lemon juice (if using some dry herbs)
  • 1 loaf rye or multi-grain bread, thickly sliced diagonally
  • ½ to ¾ cup butter or margarine, melted, or extra virgin olive oil
  • Grated Parmesan or Romano or other cheese of choice as garnish (optional)

In a small bowl, combine herbs, mustard, and lemon juice, mixing well; cover and allow to stand for at least 1 hour to blend flavors.   Brush bread slices, both sides, with butter and then sprinkle each slice with herb mixture, dividing evenly.  Reshape slices into a loaf.  Wrap loaf in aluminum foil, sealing tightly.  Bake in a preheated moderate oven (350 degrees F.) for 10 to 15 minutes or until thoroughly heated.  Open foil, sprinkle cheese, if desired, over top of loaf.  Continue baking for about 5 to 7 minutes or until cheese begins to brown.  Serve hot or at room temperature.

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