Sponge Method Whole Wheat Dill Bread
This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
Yield: 2 Loaves
Prep Time: 25 minute s
Bake Time: 30-35 minute s
Proof Time: 3 hour s
1 envelope Fleischmann’s Active Dry Yeast
1/4 cup warm water (100° to 110° F)
1 tablespoon sugar
4 to 4-1/2 cups whole wheat flour
2 cups cottage cheese
4 tablespoons butter or margarine, melted
3 tablespoons honey
1/4 cup dill seed
2 teaspoons dehydrated minced onion
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
Dissolve yeast in warm water in large mixing bowl. Add sugar and 1 cup flour; stir until smooth. Cover; let rise in a warm, draft-free place until light and spongy, about 1 hour.
Stir sponge down; add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 12 to 15 minutes. Place dough in a greased bowl and cover with a clean towel or greased plastic wrap. Place over a bowl of hot water in an unheated (cool) oven. Let rise 2 hours or until double in size.
Remove from oven; punch down dough and divide in half. Shape each half into a loaf and place in greased 9 X 5-inch loaf pans. Cover. Return dough to unheated (cool)oven with a fresh bowl of hot water underneath on separate rack and let rise 1 hour or until double in size.
Preheat oven to 350°F. (Remove dough from oven while preheating.) Bake 30 to 35 minutes or until lightly browned. Remove from pans; cool on wire rack.
Serving Size: 2 oz per slice (1/21 of recipe)
Calories 130; Total fat 2.5 g; Saturated fat 1 g; Cholesterol 25 mg; Sodium 240 mg; Carbohydrates 22 g; Dietary Fiber 3 g (1.7 g/oz); Sugars 4 g; Protein 7 g