There is a tough point when you’re a food blogger. It’s when you run out of tried and true family classics.
But once in awhile an old recipe comes back. Perhaps it’s something you didn’t appreciate as a kid. Or maybe, like this Dilly Bread, something that wasn’t (originally) healthy enough.
It started when, blessed with an abundance of fresh dill, I decided to make my mom’s Dilly Bread again. Even though her recipe uses (gasp) all purpose flour. And it rose. Towered. Got so close to the oven top it began to burn.
Now wait—if the dilly bread rises that much with (shhh) all purpose flour, what would it do with white whole wheat?
Now if you haven’t tried it, white whole wheat flour is like a compromise between all purpose and whole wheat flours. It has the same nutrition as regular whole wheat, but it is closer in both color and flavor to all purpose flour. But closer isn’t the same thing. And in a delicately flavored baked good, or one that relies on lightness, it may not work out.
And so an experiment was born.
The first try was good but not 100% . While it rose nicely, the herb flavors were challenged by the level of wheat flavor that remains. So I doubled the herbs and… ding, ding, ding, a success!
I gave a loaf of white whole wheat dilly bread to one of my CSA farmers who ate it with cream cheese and cucumber slices. Now, why didn’t I think of that!
Perfect excuse to make it again.
- 1 (1/4-ounce) package active dry yeast
- ¼ cup water
- 1 cup cottage cheese
- 2 tablespoons dried onion flakes
- 2 tablespoons dillweed
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- 2¼ cups white whole wheat
- 1½ teaspoons salt
- ¼ teaspoon baking soda
- Heat cottage cheese and water to lukewarm (about 110 F). Add the yeast, dried onion flakes, dillweed, sugar, salt and beaten egg, then mix together.
- Sift together flour and baking soda. Mix gradually into the cottage cheese mixture. Adjust the flour or liquid if needed to form a soft, slightly sticky dough.
- Knead, then let rise in a warm place, covered, until doubled in size, about 1 hour.
- Stir and turn into a loaf pan. Let rise until almost doubled.
- Bake at 350 F for about 50 minutes until it sounds hollow when tapped.
- Makes 1 loaf.
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