Onion-Dill Bread Recipe

Name: Onion-Dill Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. whole wheat flour; 1/4 c. sugar; 2 1/2 tsp. dry instant onion flakes; 1 1/2 tsp. whole dill seed; 2 tsp. salt; 1/2 tsp. soda; 2 pkg. dry yeast; 2 c. low-fat cottage cheese; 1/2 c. water; 2 Tbsp. oleo; 2 egg whites; 4 c. flour

Servings: persons

1 c. whole wheat flour
1/4 c. sugar
2 1/2 tsp. dry instant onion flakes
1 1/2 tsp. whole dill seed
2 tsp. salt
1/2 tsp. soda
2 pkg. dry yeast
2 c. low-fat cottage cheese
1/2 c. water
2 Tbsp. oleo
2 egg whites
4 c. flour

1
In a large bowl, combine whole wheat flour, sugar, onion, dill seed, salt, baking soda and yeast.
2
In a small saucepan, heat cottage cheese, water and oleo. When very warm, add to dry ingredients. Add egg whites and beat on low speed until dry ingredients are moist, then beat at medium speed for 3 minutes. Add enough flour to make a stiff dough.
3
Turn out on a floured surface and knead about 8 times.
4
Place in a bowl that has been sprayed with Pam or vegetable oil.
5
Cover and let rise in a warm place until it doubles in size, about 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. whole wheat flour, 1/4 c. sugar, 2 1/2 tsp. dry instant onion flakes, 1 1/2 tsp. whole dill seed, and more.

Yes, Onion-Dill Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Onion-Dill Bread

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