Rustic Peasant Bread with Dill

Ingredients

Directions

1. In a large bowl, sprinkle yeast and 2 teaspoons of the sugar over the warm water; stir until yeast dissolves completely. Let stand until foamy (about 5 minutes).
2. Meanwhile, in a small skillet, heat olive oil over medium heat. Add onion and garlic. Sauté for 4 minutes. Remove from heat.
3. Stir the remaining 4 teaspoons sugar into the yeast mixture, along with the eggs, salt, and the onion and garlic sauteed mixture.
4. Stir in the whole wheat flour and 3 cups of the bread flour. Beat until well blended.
5. Add another 2 cups bread flour, 1/4 cup at a time, beating after each addition.
6. 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 additional bread flour, 1 tablespoon at a time, as needed to keep the dough from sticking.
7. Gradually knead in the fresh dill.
8. 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.
9. Cover and let rise in a warm place for about 1 hour, until doubled in bulk.
10. Punch the dough down and knead briefly on a lightly floured work surface.
11. Divide the dough into 2 equal portions and shape each portion into a tight 7-inch round loaf.
12. Lightly spray 2 large baking sheets with cooking spray (or line with parchment paper).
13. Place formed loaves on the prepared baking sheets. Cover and let rise in a warm place until puffy, about 30 minutes.
14. When ready to bake, preheat oven to 350°F.
15. 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.
16. Bake, uncovered, until well browned and loaves sound hollow when tapped on the bottom, 40 to 45 minutes.
17. Transfer loaves to a rack to cool. Serve warm, first cutting loaf in half, then slicing