Whole Wheat Dill Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 3 tb sugar
- 1/4 ts baking soda
- 2 c whole wheat bread flour
- 1 tb gluten
- 1 1/2 tb olive oil; - or butter
- 3/4 c plain non-fat yogurt
- 1/2 ctn eggbeaters ;-
- 1 1/2 ts salt; - (i use light salt)
- 1/4 c -water
- 2 tb whole dill seed
- 1 tb lecithin granules
- 1 1/3 c white bread flour
- 3/4 c non-fat cottage cheese
- 1 pk yeast; - or 2 1/2 tsp.
- 3 tb onion; minced dried
- Carbohydrate 425.1019 g
- Cholesterol 10.14 mg
- Fat 8.5987 g
- Fiber 9.15600036382675 g
- Protein 84.19985 g
- Saturated Fat 2.253595 g
- Serving Size 1 1 Serving (902g)
- Sodium 1114.24000000681 mg
- Sugar 415.945899636173 g
- Trans Fat 2.275935 g
- Calories 2133 calories
Warm together the water; cottage cheese, yogurt, sugar, onion, dill seed and oil in microwave for about 30 seconds or until warm to the touch (about 110 deg). Set aside. Place all other ingredients above into the bread pan in order listed. Add warmed ingredients. Select white bread setting (other brands of B/Ms may have a whole wheat setting), but the white bread setting works on the DAK. Set light/dark setting on side of B/M to 11 oclock. Press Start. Open lid after dough has kneaded about 2 mins. Press dough lightly with fingertip. If wet, sticky dough adheres to your fingertip OR dough is not forming into one soft ball (NO sticky dough on bottom of pan), add 1 Tablespoon or more flour until dough is just slightly tacky and makes one soft ball of dough. Judy Garnett --- Hope this does well for you. I use my elec. knife to slice the bread top to bottom down the center first. Then place the two cut sides down and slice them thin. This makes a great sandwich bread or is good toasted with a little diet margarine spread. Best regards, Judy Garnett 11/07 11:18 am JUDY/NC PJXG05A Formatted by Elaine Radis Posted to Bakery-Shoppe Digest V1 #411 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 23, 1997
