Dilled Brown Bread

Dilled Brown Bread

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey

Directions:
In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds.
In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined.
Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf.
Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375F.
oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped.
Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.