- 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
- calories 104
- caloriesfromfat 12 %
- fat 1.4 g
- satfat 0.2 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 3.3 g
- carbohydrate 19.9 g
- fiber 1.7 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 94 mg
- calcium 0.0 mg
How to Make It
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.
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.
Preheat oven to 350°.
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.