Dutch Double Dill Bread

1pkg. yeast

2. warm water 110 degrees

2T. oil

3T. honey

1c. yogurt or sour cream

2t. salt

1T. dill weed

1T. dill seed

5c. whole wheat flour

3c. rye flour

IN a bowl, mix together 1/2c. water and yeast. Let sit 5-10min. Combine remaining ingredients except flours in mixer, add yeast mixture, then add flour's 1c. at a time till it forms a soft yet easy to handle dough. Knead. I let the mixer knead it, but you could hand knead it if you wanted.

Place dough in a greased bowl and let rise for 1hr. (omit this step if using the mixer to knead the dough) Punch dough down, and shape into 2 round loaves (you may put the dough into 2 greased loaf pans) Place round loaves on a greased cookies sheet, you may have to use two sheets, remember that your loaf will double in size! Let rise about 45min. (more or less) or till doubled in size. Bake at 425 for 15min. then reduce temp. to 350 and bake another 20-25min. till loaf is brown and sounds hollow when tapped. Cool, then slice and enjoy!

Yields: 2 loaves 16 slices per loaf

Nutritional Values

Calories 117

Protein 4g.

Carbohydrates 23g.

Fat 2g.

Cholesterol 1mg.

Sodium 138mg.