Ned Beatty's Onion Dill Bread
2 cups warm water
2 pkgs. active dry yeast
3 tbsps. instant minced onion
1 1/2 cups (about) gluten flour (available in health food stores)
1 tbsp. dill weed
2 tsps. salt
1 tbsp. dill seed
1/4 cup oil
1/4 cup honey
4 cups stone-ground whole wheat flour
Mix 1 cup warm water with yeast; let stand for about 4 minutes. Add minced onion to remaining water; set aside. Meanwhile, in a large bowl of an electric mixer combine gluten flour, dill weed, salt and dill seed.
Add water and yeast mixture, water and onion mixture, oil and honey. Beat at high speed for 3 minutes. With a wooden spoon, stir in enough whole wheat flour to make a stiff batter (about 3 1/2 cups).
Turn dough onto a lightly floured board and knead in remaining 1/2 cup whole wheat flour; knead until texture is stringy, smooth and very elastic.
Place in a greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough; cut in two. Roll each part into a 12 x 8-inch rectangle.
Roll up jelly roll fashion, Place seam side down in greased 9 x 5 x 3-inch loaf pans. Brush tops with milk. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake in preheated 375 degrees F. oven about 40 minutes, or until bread sounds hollow when tapped with fingers.
Remove from pans and cool on wire racks. Delicious with unsalted butter or huge slabs of aged cheddar cheese. Makes two 9-inch loaves.
Thoughts: Ned Beatty's bread is delightfully aromatic and delicious. If desired, all-purpose flour can be substituted for gluten flour; in this case, use about 1/2 cup more.