Dutch Double Dill Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Water||480 Milliliter (2 Cups, At 105 - 115 Degrees Fahrenheit)|
|Salad oil||30 Milliliter (2 Tablespoons)|
|Honey||45 Milliliter (3 Tablespoons)|
|Plain yogurt/Dairy sour cream||240 Milliliter (1 Cup)|
|Salt||2 Teaspoon (10 Milliliters)|
|Dill weed||15 Milliliter (1 Tablespoon)|
|Dill seeds||15 Milliliter (1 Tablespoon)|
|Whole wheat flour||5 Cup (80 tbs) (1.2 Liters)|
|Rye flour||720 Milliliter (3 Cups)|
In small bowl, combine yeast and 1/2 cup warm water.
Set aside for 5-10 minutes.
Combine remaining water, salad oil, honey, yogurt, salt, dill and dill seeds in large bowl.
Add yeast mixture, then whole wheat flour, a cup at a time, stirring well after each addition.
Add rye flour until mixture becomes too difficult to stir.
Begin kneading, adding additional flour to keep the dough from becoming too sticky.
Knead for at least 10 minutes.
Shape into ball.
Lightiy grease clean mixing bowl.
Place dough in bowl, turning to grease the top.
Let rise in warm, draft-free place until doubled in size.
Turn dough out onto lightly floured board.
Knead 1 minute.
Shape into round loaves or place in greased 9x5x.3-inch loaf pans.
Let rise in warm, draft-free place until loaves are double in size, about 30 minutes.
Bake at 425°F (220°C) for 15 minutes.
Reduce heat to 350°F (180°C).
Bake another 25-30 minutes or until bread sounds hollow when tapped.