Oatmeal Dill Bread Recipe
Ingredients
2 cups whole wheat flour
2 tablespoons dry active yeast
1/4 cup chopped onion
1/2 cup hot water
2 cups cream-style cottage cheese
Butter
2 teaspoons salt
1/4 cup brown sugar
2 eggs
1 cup quick-cooking or regular rolled oats
2 tablespoons dill seeds
1 & 1/2 cups unbleached white flour or bread flour
Directions
1. Put the whole wheat flour and yeast in the large bowl of an electric mixer.
2. Combine the onion, water, cottage cheese, 3 tablespoons butter, the salt, sugar and eggs in the container of an electric blender or food processor. Blend or process until smooth. Add to the dry ingredients and beat for 2 minutes.
3. Stir in the oats, dill seeds, and unbleached flour. Turn into a clean buttered bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
4. Stir down and turn into a well-buttered 1 & 1/2-quart casserole. Let rise, uncovered, until almost doubled in bulk, about 45 minutes.
5. Preheat the oven to 350 degrees.
6. Bake for 35 minutes, or until the loaf sounds hollow when tapped on the bottom. Brush top with butter for a soft crust. Cool on a wire rack.
2. Combine the onion, water, cottage cheese, 3 tablespoons butter, the salt, sugar and eggs in the container of an electric blender or food processor. Blend or process until smooth. Add to the dry ingredients and beat for 2 minutes.
3. Stir in the oats, dill seeds, and unbleached flour. Turn into a clean buttered bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
4. Stir down and turn into a well-buttered 1 & 1/2-quart casserole. Let rise, uncovered, until almost doubled in bulk, about 45 minutes.
5. Preheat the oven to 350 degrees.
6. Bake for 35 minutes, or until the loaf sounds hollow when tapped on the bottom. Brush top with butter for a soft crust. Cool on a wire rack.
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