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Dilly Onion Bread

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

Dilly Onion Bread

Dilly Onion Bread

difficulty

Easy

Yield

1 loaf

Prep Time

0:20

Bake Time

30 to 45 minutes

Rise Time

30 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:20

  • Bake Time

    30 to 45 minutes

  • Rise Time

    30 minutes

Ingredients

  • 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® Instant 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

Directions

  1. 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.
  2. 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.
  3. Bake at 350°F for 30 to 45 minutes or until done. Remove from pan and cool on wire rack.
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Dilly Onion Bread

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:20
  • Bake Time: 30 to 45 minutes
  • Rise Time: 30 minutes

Ingredients

  • 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® Instant 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

Directions

  • 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.