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Onion-Dill Batter Bread

 Onion-Dill Batter Bread
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
24 ServingsPrep: 20 min. + rising Bake: 50 min. + cooling

Ingredients

  • 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

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
  • 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

2 of 2

Onion-Dill Batter Bread (continued)

Directions (continued)

  • 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. 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.