Whole Wheat Dill Bread

February 22, 2021  Online Recipe Guide Avatar

Whole wheat flour combines with butter, honey, dill seed, and minced onion to make two loaves that will be rapidly consumed.

Yield 2 loaves

1 envelope FLEISCHMANN’S Active Dry Yeast
1/4 cup warm water (100° to 110° F)
1 tablespoon sugar
2 cups cottage cheese
2 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, slighly beaten
4 to 4-1/2 cups whole wheat flour

In large mixing bowl, dissolve yeast in water (100° to 110° F). Add sugar and let stand 5 minutes. Add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs; mix well. Add 3 cups flour; stir until combined.

Stir in 1 to 1-1/2 cups 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 doubled 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 doubled 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.

Nutrition Information
Serving Size: 2 ounces per slice (1/21 of recipe)
Calories 130; Total Fat 2.5g; Saturated Fat 1g; Cholesterol 25 mg; Sodium 240 mg; Carbohydrates 22g; Dietary Fiber 3g (1.7 grams per ounce); Sugars 4g; Protein 7g.


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