3/4 c Milk
1 1/2 tb Dill seeds, coarsely chopped
1 tb Honey
1/4 c Canola oil
3 Eggs, room temperature,
– beaten to blend
2 1/2 c Whole wheat flour
1 pk Dry yeast
1 1/2 ts Salt
3 1/2 c Packed grated sharp
– Tillamook, cheddar cheese
3 tb Chopped fresh dill
Bring first 3 ingredients to simmer in small saucepan; cool to
120-degrees F. Whisk in oil and eggs. Combine 1-1/4 cups flour,
yeast, salt and 2 cups cheese in large bowl of electric mixer. Add
warm liquid mixture and fresh dill; beat 3 minutes. Add remaining
1-1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover
bowl with plastic wrap. Let dough rise in warm draft-free area until
doubled, about 1 hour and 15 minutes.
Preheat oven to 350-degrees F. Butter 9x5x3-inch loaf pan. Do not
stir batter down. Spoon half of batter into pan; sprinkle remaining
1-1/2 cups cheese over. Cover with remaining batter; smooth top.
Cover and let rise in warm draft-free area until batter reaches top
of pan, about 30 minutes.
Bake until bread is golden brown and sounds hollow when tapped, about
45 minutes. Turn out onto rack and cool.