Dilly Bran Bread

• 3-1/2 to 4 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup bran cereal
• 2 tablespoons fresh dill or 2 teaspoons dill weed
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 1 cup warm buttermilk (120u0b0 to 130u0b0)
• 1/2 cup warm water (120u0b0 to 130u0b0)
• 1/2 cup honey
• 1/2 cup shortening
• 2 large eggs, room temperature
• Melted butter

1. In a bowl, combine 1 cup all-purpose flour, whole wheat flour, cereal, dill, yeast and salt. Add the buttermilk, water, honey and shortening; beat until smooth. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Shape into round loaves; place each in a greased 1-qt. baking dish. Cover and let rise until double,d about 45 minutes.
4. Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.

allpurpose, whole wheat flour, bran cereal, fresh dill, active dry yeast, salt, warm buttermilk, warm water, honey, shortening, eggs, butter

Taken from www.tasteofhome.com/recipes/dilly-bran-bread/ (may not work)