Dilled brown bread

1 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 cup Whole-wheat flour
1¾ teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Double-acting baking powder
1 tablespoon Dill seeds; crushed lightly in
; a mortar with a
; pestle
1½ cup Buttermilk
5 tablespoons Unsalted butter; melted and cooled
2 tablespoons Honey

Directions

In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X ¼ inch deep across the top, and bake the bread in the middle of a preheated 375F. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.

Makes 1 loaf.

Gourmet October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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