Venturing into the unknown- Cheese and Dill bread

Whole wheat flour 1cup
All purpose flour 1/2cup
Grated cheese 3/4 cup (I used mild cheddar)
Dill 1/2 cup (chopped)
Salt 1/2 tbsp
Butter 1tbsp
Sugar 1tsp
Active dry Yeast 1/2tsp
Luke warm water 1/4 cup
Milk 1/4 cup (or as required, at room temperature)

1) In a 1/4 cup luke warm water, mix together sugar and yeast and set aside for 10-15 min.

2) Meanwhile, mix together the flours, salt, cheese, melted butter and dill. Make a well in the center and pour in the proofed yeast. Bring the dough together. Add the warm milk as needed and form a stiff, but sticky dough.

3) Cover with a plastic wrap, and leave it to rise at room temperature overnight.

4) Next day, the dough would have doubled in size. Punch it down and knead again 2-3 times. Shape it as you want (I've done a braid). Again cover it and let it rest in a warm place for about 1h.

5) Bake it in a preheated oven at 350F for about 45min, or till done.

My two cents: Bread making is science, but not all rocket science! This bread came out soft on the inside and very flavorful- in fact, too flavorful. I'd recommend cutting down on Dill...unless you're a die hard fan of it! It was great breakfast, toasted and with veggie-cream cheese spread. I've used very little amount of yeast and allowed the bread to rise slowly the first time - just because it was more convenient for me. All in all, this goes down as one of my more successful experiments to date!