*** Whole Wheat Dill Bread - 100 calories, easy, & oh so goo

I've been holding off on posting this recipe until I could perfect it so that it met the standards of a bread lover like me. Glad to say I think I've tweaked it just right. Enjoy!

Whole Wheat Dill Bread

1 1/8 cup warm water
1.5 tsp active dry yeast
2 Tbls sugar (I use Splenda)
1 tsp salt (I use ground sea salt)
1 tsp dried dill weed
2 cups all-natural whole wheat flour

In a medium mixing bowl, add yeast, sugar, and salt to warm water. Stir until dissolved. Add dill weed; stir. Add whole wheat flour; mix thoroughly until soft dough is formed and all flour has been absorbed. Do not knead. Cover the bowl, and place in a warm area to rise for 30 minutes. Remove from bowl, mold into desired shape (I make a flattened ball), and place on a lightly greased cookie sheet. Cover and let rise an additional 30 minutes. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees for an additional 15 minutes' baking time. Makes 8 servings. (I cut diagonally, like a pizza, to ensure equal serving size.)

Nutritional Facts per Serving:
Calories: 100
Total Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 200 mg
Potassium: 114 mg
Total Carbs: 21 g
Dietary Fiber: 3 g
Sugars: 0 g (if prepared with Splenda)
Protein: 4.2 g
Vitamin A: 0.1%
Vitamin C: 0.1%
Calcium: 0.2%
Iron: 2.3%