Whole Wheat Dill Bread
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.
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.