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.