- 3/4 cup milk
- 1 1/2 tablespoons dill seeds, coarsely chopped
- 1 tablespoon honey
- 1/4 cup canola oil
- 3 eggs, room temperature, beaten to blend
- 2 1/2 cups whole wheat flour
- 1 package dry yeast
- 1 1/2 teaspoons salt
- 3 1/2 cups packed grated sharp cheddar cheese
- 3 tablespoons chopped fresh dill
- Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
- Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
- Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.