Dilly Onion Bread


No kneading required!  This whole grain batter bread is big on flavor.  Perfect to serve with soup or a hearty stew!





1 loaf

Prep Time

20 minutes

Rise Time

30 minutes

Bake Time

30 to 45 minutes


  • 1 cup shreds of wheat bran cereal
  • 1/2 cup nonfat dry milk
  • 14 cup butter OR margarine
  • 1-1/2 cups boiling water
  • 1 cup whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg
  • 1-1/2 cups bread flour
  • 1/4 cup chopped green onions
  • 1/4 cup chopped red onion
  • 1 tablespoon dill weed
  • 1 tablespoon finely minced red onion
  • 1 tablespoon finely minced green onion


Combine cereal, dry milk, butter and boiling water in a large mixer bowl.  Cool mixture about 8 to 12 minutes, until very warm (120° to 130°F).  Add whole wheat flour, undissolved yeast, sugar, salt and egg.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 2 minutes. 

Stir in bread flour, 1/4 cup green onions, 1/4 cup red onion and dill weed to make a stiff, sticky batter. Scrape down sides of bowl when stirring as needed.  Cover and let rest 10 minutes.  Spread into greased 9 x 5-inch loaf pan.  Sprinkle with 1 tablespoon red onion and 1 tablespoon green onion. Cover and let rise about 30 minutes or until doubled.

Bake at 350°F for 30 to 45 minutes or until done.  Remove from pan and cool on wire rack.