Rustic Peasant Bread with Dill

(makes 2 loaves, 22 half-slices each)

2 packages (1/4 ounce, 7 g) each active dry yeast
2 Tbsp (24 g) sugar
2 1/2 cups (600 ml) warm spring water, about 110 F (43 C)
1 Tbsp (15 ml) olive oil
1 small white onion, thinly sliced
2 large garlic cloves, minced
2 large eggs, slightly beaten
1 teaspoon (5 ml) salt
1/2 cup (75 g) whole wheat flour
about 6 cups (840 g) unbleached all-purpose flour
1/2-2/3-ounce (18.6 g) package fresh dill, coarsely chopped
vegetable cooking spray

In a large bowl, sprinkle yeast and 2 teaspoons (10 ml) of the sugar over
the warm water; stir until yeast dissolves completely. Let stand until
foamy, about 5 minutes.
Meanwhile, in a small skillet, heat olive oil over medium heat. Add onion
and garlic. Saute for 4 minutes. Remove from heat.
Stir the remaining 4 teaspoons (20 ml) sugar into the yeast mixture, along
with the eggs, salt, and the olive-oil onion mixture. Stir in the whole
wheat flour and 3 cups (420 g) of the all-purpose flour. Beat until well
blended. Add another 2 cups (140 g) flour, 1/4 cup (35 g) at a time,
beating after each addition.
Turn dough out onto a lightly floured work surface and knead by hand until
smooth and elastic, about 10 minutes, adding up to 1 cup (140 g)
additional all-purpose flour as needed, 1 tablespoon (9 g) at a time as
needed to keep the dough from sticking. Gradually knead in the fresh dill.
Form dough into a ball and place in a bowl which has been lightly sprayed
with cooking spray, turning dough over once to coat the top. Cover and let
rise in a warm place for about 1 hour, until doubled in bulk.
Punch the dough down and knead briefly on a lightly floured work surface.
Divide the dough into 2 equal portions and shape each portion into a tight
7-inch (17.5 cm) round loaf. Lightly spray 2 large baking sheets with
cooking spray or line with parchment paper. Place formed loaves on the
prepared baking sheets. Cover and let rise in a warm place until puffy,
about 30 minutes.
Preheat oven to 350 F (180 C). Using a sharp knife or razor blade, make
1/4-inch (0.6 cm) deep slashes on top of each loaf in an X. Lightly dust
top of each loaf with all-purpose flour. Bake, uncovered, until well
browned and loaves sound hollow when tapped on the bottom, 40 to 45
minutes. Transfer loaves to a rack to cool. Serve warm, first cutting loaf
in half, then slicing.

1 half-slice: 81 calories (11% calories from fat), 3 g protein, 1 g fat
(0.2 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 9 mg
cholesterol, 56 mg sodium
Exchanges:1 carbohydrate (1 bread/starch)

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