If you look around a bit, you will encounter variations of dill bread that include onions, yogurt, or cottage cheese. Most produce a savory loaf with a strong herbal flavor. My dill bread recipe by comparison is much simpler, and thanks to the sugar, honey, and orange rind has a sweet, fruity accent. It’s also an unleavened quick bread.
1 egg
1/4 cup oil (I use canola)
1 cup low-fat buttermilk
2 tablespoons sugar
1 tablespoon honey
1 teaspoon grated orange rind
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon dried dill
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon dried dill
Preheat oven to 350°F. Beat egg, oil, buttermilk, sugar, honey, orange rind, and dill. Beat in flour and baking powder just until there are no lumps. Pour into standard-size greased loaf pan. Bake for 45 to 50 minutes until an inserted toothpick comes out clean.
If you liked this, try my other Quick Bread recipes.
