Dilled Brown Bread

ingredients

• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 3/4 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
  1 dash baking soda & 2 tablespoons molasses
  1 dash baking soda & 1/4 cup sour milk/buttermilk/yogurt
  1 dash baking soda & 1/4 teaspoon cream of tartar
• 1 tablespoon dill seeds, crushed lightly in a mortar with a pestle
• 1 1/2 cups buttermilk
  1 1/2 cups yogurt
  1 1/2 cups sour cream
  1 1/2 cups water & 1/3 cup buttermilk powder
  1 1/2 cups milk & 2 2/3 teaspoons cream of tartar
  1 1/2 cups milk & 1 1/2 teaspoons vinegar/lemon juice
• 1/3 cup unsalted butter, melted and cooled
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  3 3/4 tablespoons olive oil
• 2 tablespoons honey

directions

In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9 inch ceramic or glass pie plate and with floured hands pat it into a 7 inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X 0.25 inch deep across the top, and bake the bread in the middle of a preheated 375 degrees. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.