5 from 3 votes
White Whole Wheat Dilly Bread
Flavored with dill and dried minced onion, this white whole wheat dilly bread is light and tasty and perfect for cooler weather.
Prep Time
2 hrs
Cook Time
50 mins
Total Time
2 hrs 50 mins
Servings:
10
Calories:
130 kcal
Course:
Bread
Ingredients
- 1 active dry yeast 1/4-ounce package
- 1/4 cup water
- 1 cup cottage cheese
- 2 tablespoons dried onion flakes
- 2 tablespoons dillweed
- 2 tablespoons granulated sugar
- 1 egg beaten, large
- 2 1/4 cups white whole wheat flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.002g
(0%)
Cholesterol
20mg
(7%)
Sodium
449mg
(19%)
Potassium
75mg
(2%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 449mg | 19% |
| Potassium | 75mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.