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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 packages dry yeast (about 6 3/4 teaspoons) |
4 cups warm water (105° to 115°), divided |
4 cups whole wheat flour |
1 cup diced onion |
1/2 cup instant nonfat dry milk powder |
1/3 cup sugar |
1/4 cup vegetable oil |
1 1/2 tablespoons chopped fresh dill |
1 tablespoon chopped fresh rosemary |
2 teaspoons salt |
6 1/4 to 6 1/2 cups all-purpose flour |
butter-flavored cooking spray |
Directions:
1. Combine yeast and 1 cup warm water; let stand 5 minutes. Combine yeast mixture, remaining 3 cups warm water, whole wheat flour, and next 7 ingredients in a large mixing bowl. Beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining all-purpose flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
2. Punch dough down; divide into thirds. Roll 1 portion of dough into a 14 x 7-inch rectangle. Roll up, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Repeat with remaining 2 portions of dough. Cover; let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
3. Preheat oven to 350°.
4. Bake at 350° for 40 to 45 minutes or until loaves sound hollow when tapped. Coat tops of loaves with cooking spray. Remove loaves from pans immediately; cool on wire racks.
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