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
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- 4-1/3 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
- 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 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.
Preheat oven to 350°. Bake 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.
Freeze Option: Once cooled, loaves may be wrapped in foil and frozen up to 3 months. To use, thaw at room temperature. Yield: 2 loaves (12 slices each).
Originally published as Onion-Dill Batter Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p210
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