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| 3/4 Tasse | milk |
| 1 1/2 Esslöffel | Dill seeds, coarsely chopped |
| 1 Esslöffel | honey |
| 1/4 Tasse | canola oil |
| 3 | Eggs, room temperature, beaten to blend |
| 2 1/2 Tasse | whole wheat flour |
| 1 Packung | dry yeast |
| 1 1/2 Teelöffel | salt |
| 3 1/2 Tasse | Packed grated sharp Tillamook, cheddar cheese |
| 3 Esslöffel | dill fresh, chopped |
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Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees F. Whisk in oil and eggs. Combine 1-1/4 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 and 15 minutes.
Preheat oven to 350-degrees F. Butter 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.
Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.
Shared by Cate Vanicek
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