| 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
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