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Pain de blé entier à l'aneth

Pain de blé entier à l'aneth




1 pain


50 minutes

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  • 1 (2-1/4 c. à thé) enveloppe de levure traditionnelle Fleischmann's®
  • 1/4 cup warm water (100° to 110° F)
  • 1 c. à soupe de sucre
  • 2 cups cottage cheese
  • 2 tablespoons butter or margarine, melted
  • 3 c. à soupe de miel
  • 1/4 cup dill seed
  • 2 teaspoons minced onion
  • 1 c. à thé de sel
  • 1/2 c. à thé de bicarbonate de sodium
  • 2 oeufs légèrement battus
  • 4 to 4-1/2 cups whole wheat flour



  1. Dissolve yeast in warm water (100° to 110° F) in large mixer bowl. Add sugar and let stand 5 minutes. Add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs; mix well. Add 3 cups flour; stir until combined.
  2. Stir in 1 to 1-1/2 cups remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 12 to 15 minutes. Place dough in a greased bowl and cover with a clean towel or greased plastic wrap. Place over a bowl of hot water in an unheated (cool) oven. Let rise 2 hours or until doubled in size.
  3. Remove from oven; punch down dough and divide in half. Shape each half into a loaf and place in greased 9 X 5-inch loaf pans. Cover. Return dough to unheated (cool) oven with a fresh bowl of hot water underneath on separate rack and let rise 1 hour or until doubled in size.
  4. Preheat oven to 350° F. (Remove dough from oven while preheating). Bake 30 to 35 minutes or until lightly browned. Remove from pans; cool on wire rack.
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