Ingredients

• ¾ cup warm water
• 1 teaspoon granulated sugar
• 5 teaspoons active dry yeast
• 1 cup wheat flour
• 3½ cups unbleached bread flour
• ¼ cup dried onion
• 2 tablespoons dill weed
• 2 teaspoons coarse salt
• 1 tablespoon gluten
• 2 tablespoons honey
• 2 eggs
• 3 tablespoons olive oil
• ¾ cup sour cream, room temperature
• 1 cup plain yogurt, room temperature
• 1 cup feta cheese

Instructions

1. In a small bowl, dissolve sugar in warm water. Add yeast and stir. Set aside.
2. In a large bowl, put wheat flour, 2¼ cups unbleached bread flour, dried onion, dill weed, salt, and gluten. Stir.
3. In a medium size bowl put honey, olive oil, and eggs. Stir with a fork.
4. Add sour cream and yogurt to egg mixture. Stir again with a fork to blend together.
5. Add yeast mixture and yogurt mixture to flour mixture.
6. Add feta cheese.
7. Beat wet and dry ingredients together with an electric mixer until stretchy.
8. Stir remaining ¾ cup bread flour into dough with a sturdy spoon. Knead by hand for one minute until smooth.
9. Cover dough with plastic wrap and set bowl in a warm place to rise for 70 minutes.
10. Poke dough with a finger. If impression remains, then dough is ready to shape into two round loaves. If impression disappears, let dough rise for another 20 minutes.
11. Preheat oven to 350 degrees.
12. Line a large baking sheet with parchment paper. Spray parchment paper with Pam®.
13. Divide dough in half.
14. Turning edges under into the middle of each half, stretch top of ball to make smooth surface. Place each ball on parchment paper lined pan.
15. Bake for 35-45 minutes or until bread sounds somewhat hollow when you tap your finger on it.