Yield: 1 loaf
Prep Time: 30 min + rising time
Cook Time: 45 min
3/4 cup milk
1 1/2 tablespoons dill seeds, coarsely chopped
1 tablespoon honey
1/4 cup canola or vegetable oil
3 large eggs, at room temperature, beaten
2 1/2 cups whole wheat flour, divided
One .25-ounce package active dry yeast
1 1/2 teaspoons salt
3 1/2 cups packed grated sharp cheddar cheese, divided
3 tablespoons chopped fresh dill
1. In a small saucepan, combine milk, dill seeds and honey and warm over low heat. Remove from heat. When the mixture has cooled to 120 degrees F, whisk in the oil and eggs.
2. In a large bowl, combine 1 1/4 cups flour, yeast, salt and 2 cups of cheese. Add the warm liquid mixture and fresh dill; use an electric mixer to beat for 3 minutes. Add remaining flour; beat 2 minutes. Scrape down the sides of the bowl. Cover bowl loosely with plastic wrap. Let the dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes.
3. Butter a 9 inch loaf pan
4. Do not stir the batter. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups of 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. Preheat oven to 350 degrees F.
5. Bake until bread is golden brown, about 45 minutes. Remove bread from loaf pan and let cool on rack.