DILLED CHEDDAR CHEESE BATTER BREAD

3/4 cup milk
1 1/2 tablespoons dill seeds, coarsely chopped
1 tablespoon honey
1/4 cup canola oil
3 eggs, room temperature, beaten to blend
2 1/2 cups whole wheat flour
1 package dry yeast
1 1/2 teaspoons salt
3 1/2 cups packed grated sharp cheddar cheese
3 tablespoons chopped fresh dill

TO MAKE THE BATTER:
Bring first milk, dill seeds, and honey to a simmer in small saucepan; cool to 120 degrees F.

Whisk in oil and eggs; set aside.

Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

TO FORM THE LOAF:
Butter a 9x5x3-inch loaf pan.

Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups 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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.

Makes 1 loaf
Adapted from source: Bon Appetit, March 1993