Dill Seed

The little flat seeds of dill look like tiny beetles, and, if you can get over this uncomfortable distraction, they taste somewhat reminiscent of caraway seeds. Both caraway and dill are umbellifers, members of the aromatic apiaceae family, and, like caraway, dill tastes great in bread. Just rub the dying flower heads between your fingers and you'll get a tablespoon of seeds in a moment.

Brown bread with Dill, Walnuts and Pumpkin Seeds

1lb brown wholemeal coarse ground flour
1 teaspoon salt
2 tablespoons wheat germ
1 teaspoon dill seeds
1 tablespoon broken walnut pieces
2 tablespoons pumpkin seeds
half tablespoon bread soda
1 pint buttermilk

Place the flour in a wide bowl and add the salt, wheat germ and seeds. Sift in the bread soda, then make a well in the centre and pour in the buttermilk. Stir together, it will have a consistency rather like a roux. Pour into an oiled or lined bread tin and bake for 40 minutes.