Dilled Brown Bread

• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 3/4 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1 tablespoon dill seeds, crushed lightly in a mortar with a pestle
• 1 1/2 cups buttermilk
• 5 tablespoons unsalted butter, melted and cooled
• 2 tablespoons honey

1. In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds.
2. 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.
3. 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.
4. 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.
5. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped.
6. 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.

flour, flour, salt, baking soda, doubleacting baking powder, dill seeds, buttermilk, unsalted butter, honey

Taken from www.epicurious.com/recipes/food/views/dilled-brown-bread-13193 (may not work)