Dilly bread (rachor)
3 Loaves
Ingredients
| Quantity | 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 |
Directions
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"