Abstract: Background and Objective: Prolonging the shelf life by decreasing microbial spoilage, in bread and other bakery products are the challenges faced by bread producers. These are the foremost reason for using industrial antioxidants, to prolong the shelf life. In this study use of medicinal plants and natural herbs in foods was observed as an alternative to replace industrial antioxidants. Materials and Methods: Medicinal herbs, namely sage, anise and caraway were added at different concentrations (0, 0.25, 0.5 and 1% based on flour weight) to develop a novel bread formulation that replaces synthetic antioxidants with naturally occurring antioxidants. The dynamic rheological properties of dough produced with and without added herbs were assessed using a rheometer. Physical properties such as weight, volume, texture, odor and crumb and crust color were measured. In addition, sensory evaluation of the bread products was conducted. Results: The results showed that bread with concentrations of 0.25 and 0.5% of anise and caraway had good rheological properties and sensory acceptance. Bread dough with sage added at concentrations of 0.25 and 0.5% showed low displacement recovery in the recovery phase and constant displacement within the measuring time with the displacement decreasing indefinitely with time at herb concentrationsof 1%. In addition, there were no differences observed in the sensory evaluation of the crumb color, texture and overall acceptability between the control and the bread with added herbs. However, there were significant differences in taste and odor between the control and the bread containing flour with herbs added at high concentrations (1%). Conclusion: In general, the herbs in concentrations ranging from 0.25-0.5% can be used to produce bread with effective antioxidant properties and a longer shelf life.