Dill Bread

Snowy days in my house meant hot chocolate, snow ice cream, and homemade dill bread.  We haven't had much in the way of snow around here this winter, but I still found myself craving our wonderful dill bread.  Moist and flavorful, it is the perfect bread to snack on all day long, sliced right off the loaf totally plain.  I've also found recently that it is exceptionally wonderful having a thick piece toasted and slathered with Earth Balance coconut spread and peach jam.  Needing only one short rise and no kneading, this is really the perfect bread.  

Thanks to Creative Commons; original image here.

Dill Bread

3 C white whole wheat flour

1 - 1 1/2 C white flour

3 T sugar

1 1/2 t salt

2 pkg active dry yeast (or 4 t)

1 T dill weed

1 C non-dairy milk

1 C water

1/4 C margarine

Mix 1 1/2 C whole wheat flour with rest of dry ingredients.

Add warmed liquids and margarine.  Beat on medium speed 2 minutes.

Add 1 C whole wheat flour and beat on high speed 2 minutes.  

Add enough flour to make real stiff batter, using up the whole wheat flour and then adding the white. (I ended up using a total of 4 1/4 C).

Let rise in a warm place until double in size, approximately 45-60 minutes.

Beat down for 1/2 minute.

Place in greased bread pan.  Bake at 375 for 25-30 minutes, until browned and sounds hollow when tapped.  Remove from pan immediately to cool on a drying rack.