​Dilly whole wheat dough

If you are looking for a bread to accompany fish or other seafood, this recipe should hit the spot.

The dill we used was picked and dried by Daddy Alsum’s grandma. She does a lot of canning and graciously gave us a few jars of home-preserved herbs as a housewarming present when we bought our first home this past fall/winter.

Also, I love using oat flour because of the springy texture and hearty flavor which it brings to bread.

This one yields about 4 large buns or 6 small buns.

What you will need:

  • 1 1/2 cups whole wheat flour
  • 1/2 cups oat flour
  • 1 tsp dry active yeast
  • 1 tsp sugar
  • 1/2 tsp coarse salt
  • 1 tbsp dill, dried
  • 1/2 cup water, lukewarm
  • 1/4 cup unsweetened almond milk, lukewarm
  • 1 tbsp coconut oil, melted

How you can do it:

  1. Knead together all ingredients, except the oil.
  2. Grease the ball of dough with coconut oil and leave covered in a damp-wet towel in a warm spot (read: not cold and not hot) for 24 hours.
  3. Split the dough into four or six equal parts, shape into buns (I braided some of mine for fun) and allow to prove for a further 45 minutes on a baking sheet covered with parchment paper.
  4. Preheat oven to 425 .
  5. Bake buns for 15 minutes.
  6. Wait at least 10 minutes before slicing.

If you whip up this dough, share with me #dillywholewheatbuns and #CookingWithMummaAlsum.

Do you prefer these or my cornbread pretzel buns?

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