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.


Details

Difficulty

Moderate

Yield

1 loaf

Prep Time

25 minutes

Rise Time

2 hours

Bake Time

30 to 35 minutes

Ingredients


  • 1 (2-1/4 tsp.) 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 minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 egg slightly beaten
  • 4 to 4-1/2 cups whole wheat flour

Directions


Dissolve yeast in warm water (100° to 110° F) in large mixer bowl.  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.