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.

Whole Wheat Dill Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

2 hours

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

2 hours

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Whole Wheat Dill Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:25
  • Bake Time: 30 to 35 minutes
  • Rise Time: 2 hours

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.