Yield: 3 Loaves
Measure | Ingredient |
---|---|
2 cups | Chopped onions |
½ cup | Water |
3 cups | Warm water |
¼ cup | Sweetener |
2 tablespoons | Yeast |
1 tablespoon | Salt |
3 tablespoons | Oil |
⅓ cup | Nutritional yeast |
3 tablespoons | Dry dill weed |
3 cups | White flour |
7 cups | Wholewheat flour |
Cook onions in ½ c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled.
Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes.
JoAnn Rachor, "Of these Ye May Freely Eat"