Dilly bread (rachor)

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"

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