When I first saw this recipe in my grandmother’s collection, I wasn’t sure if I had ever tried this bread before. But as soon as I started beating the wet ingredients and the smell of the dill and onion hit me, the memories of my grandmother’s house came rushing forward.
I remembered waking up in the morning, walking downstairs for breakfast and seeing grandma sitting at her eat-in kitchen table, reading a newspaper, with a cup of coffee in her hand and the smell of bread baking in the oven. I could almost see her looking up at me and smiling as she noticed me coming down the stairs.
Bringing me this memory was reason enough to make this recipe, so it was really just a bonus that the bread was simply divine as well.
- 3 tbsp yeast
- 1 cup water
- 2 tsp granulated sugar
- 4 cups vegan yogurt or sour cream (or a combination of the two)
- 4 tbsp granulated sugar
- 6 tbsp onion powder
- 4 tbsp oil
- 4 tbsp dried dill
- 1 tbsp salt
- 1 tsp baking soda
- 4 eggs
- 4 cups whole wheat flour
- 6 cups white flour
Yield: 3 loaves in 8.5”x4.5” pans
Combine the yeast, water and sugar and let stand 10 minutes. In a separate bowl, combine the remaining ingredients, except the flours. Add yeast mixture and mix well.
Beat in well the whole wheat flour. Add the white flour (or amount required for a stiff dough).
Place in greased bowl and let rise until doubled in bulk. Punch down and divide into three greased loaf pans. Let rise until doubled in bulk. Brush with egg wash before putting in the oven for a shiny crisp crust.
Preheat oven to 350o.
Bake for 50-60 minutes or internal temperature reaches 200o.