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