Wednesday, 27 March 2013

Dill Bread (Vegan)

I love dill. If you love dill you will love this bread. Feel free to add more then the recommended amount of dried dill weed to make it extra dilly. I love a good dill dough. (just kidding but it was begging to be said) Anyway try it out, you won’t be disappointed.

1 1/3 cups water
3 cups flour in any ratio of whole wheat to unbleached you prefer
1 tbsp cooking oil (I use coconut)
1 tsp sugar (I use coconut palm sugar)
1 tsp salt (I use Himalayan crystal salt)
1 tsp active dry yeast

½-1 tsp garlic powder (depending on desired level of garlickyness desired)
2-3 tbsp dried dill weed

Put ingredients into your bread machine in the order they are listed. Use the dough setting and let it to large. Press start and walk about for about an hour and a half. Once the machine alerts you that the first rise is over and has beaten down your dough you are ready to transfer it to your bread pan. 
Line the pan with parchment paper and transfer your dough. Flatten the top of the dough, cover with a piece of saran wrap and a clean tea towel and set aside in a warm place to rise. After about 30-35 minutes your dough will be ready to go. Preheat your oven to 375 and in goes your bread pan. The bread usually takes about 10-15 to brown up nicely on the top and it should sound hollow when to tap it. Take it out of the oven and leave it to cool. Once the pan is cool to touch run a butter knife around the rim of the pan to loosen and dump that bread out and rest on a cooling rack under a tea towel until totally cool…or slice and eat while still steaming, your choice.

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