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Dill Wheat Bread

Total Time

Prep: 25 min. + rising Bake: 30 min.

Makes

1 loaf (12 slices)

My house smells terrific when this wonderful bread is in the oven. It makes a fantastic meal served with soup. Cut thick slices with an electric knife and eat them while they’re still warm. Yum! —Beverly Preston Fond du Lac, Wisconsin
Dill Wheat Bread Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon dried minced onion
  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1 cup cream-style cottage cheese
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 large egg, room temperature
  • 2 teaspoons butter, melted
  • Coarse salt, optional

Directions

  1. In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into a loaf. Place in a greased 8x4-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired.

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