| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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