Homemade bread with dill

Ingredients:

• 2 and 1/4 teaspoons active dry yeast
• 3 cups of bread flour
• 2 medium shallots, very thinly sliced
• 2 tbsp chopped fresh dill
• 2 teaspoons of dill seeds
• 1 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 3 tablespoons of honey
• 1 tbsp. black molasses
• 1 tbsp. l. wheat germ
• 2 teaspoons of salt
• 0.5 tsp black pepper
• 1 cup of 4% cottage cheese
• 1 large egg
• Butter to grease the bowl

Preparation:

1. Dough:
   
   Place the yeast in a medium bowl and add 0.5 cups of warm water (approximately 40°C). Shake the bowl gently to combine the yeast and water. Set aside until completely dissolved, about 10 minutes.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt, and black pepper. Mix on medium-low speed until the ingredients are evenly combined. Add the cottage cheese and egg.
3. Add the yeast mixture and mix thoroughly. Transfer the dough to an oiled bowl. Cover with a towel and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
4. Grease a 20 cm (8 in) loaf pan with butter. Gently press the air out of the dough. Spread the dough in an even layer on the baking sheet and cover it again with a towel. Leave it in a warm place for another hour. Meanwhile, preheat the oven to 200°C (400°F).
5. Bread:
   
   Reduce the oven temperature to 350°F (175°C). Bake the bread until a wooden skewer inserted into the center comes out clean or the internal temperature reaches 200°F (93°C), 30-35 minutes. Remove from the oven and unmold the bread. Let it rest on a rack for at least 30 minutes before slicing. Or, you can break off a little crust while you wait!