Onion-Dill Batter Bread Recipe

Onion-Dill Batter Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My mother used to make a terrific rye batter bread. I've experimented with the recipe through the years and have come up with many versions, including this one.—Wayne Krumel, Pensacola, Florida

This recipe is:

Diabetic Friendly

[X]

Rate Onion-Dill Batter Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Onion-Dill Batter Bread Recipe

Prep: 20 min. + rising Bake: 50 min. + cooling

Yield: 24 Servings

20 50 70

Ingredients

4-1/4 to 4-1/2 cups all-purpose flour
1/4 cup toasted wheat germ
1/4 cup wheat bran
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
1 cup milk
1 cup water
1 egg
2 tablespoons canola oil
2 tablespoons dried minced onion
1 tablespoon dill weed
1 teaspoon sesame seeds

Directions

In a large bowl, combine 2 cups flour, wheat germ, wheat bran, sugar, yeast and salt. In a small saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg, oil, onion and dill; beat on low speed for 30 seconds. Beat on high for 2-1/2 minutes.
Stir in remaining flour; beat until smooth. Do not knead. Cover and let rise in a warm place until doubled, about 50 minutes.
Stir dough down. Transfer to two greased 1-1/2-qt. round baking dishes. Moisten fingers with water; pat dough evenly. Sprinkle with sesame seeds. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 50-60 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Remove from baking dishes to wire racks to cool. Wrap one loaf in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 115 calories, 2 g fat (trace saturated fat), 10 mg cholesterol, 303 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Onion-Dill Batter Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p210