Title: Dilled Brown Bread
Categories: October 199
Yield: 1 servings

2 c All-purpose flour
1 c Whole-wheat flour
1 3/4 ts Salt
1 ts Baking soda
1/2 ts Double-acting baking powder
1 tb Dill seeds; crushed lightly
-in
; a mortar with a
; pestle
1 1/2 c Buttermilk
5 tb Unsalted butter; melted and
-cooled
2 tb Honey

In a large bowl whisk together the flours, the salt, the baking soda, the
baking powder, and the dill seeds. In a bowl whisk together the buttermilk,
3 tablespoons of the butter, and the honey, add the mixture to the flour
mixture, and stir the dough until it is just combined. Turn the dough out
into a buttered 9-inch ceramic or glass pie plate and with floured hands
pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the
remaining butter, cut an X 1/4 inch deep across the top, and bake the bread
in the middle of a preheated 375F. oven for 1 hour, or until it is golden
and sounds hollow when the bottom is tapped. Transfer the bread to a rack,
brush it with the remaining 1 tablespoon butter, and let it cool on the
rack for at least 4 hours before slicing.

Makes 1 loaf.

Gourmet October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.