Imagine pulling a golden, fragrant loaf out of the oven, its herbal aroma filling your kitchen with the promise of an extraordinary culinary experience. This Rye and Dill Bread isn't just another bread recipe—it's a journey through Eastern European comfort and rustic charm that will transform your baking game forever. With its perfect balance of earthy rye flour and bright, fresh dill, this bread is about to become your new obsession, guaranteed to impress everyone from casual home bakers to serious bread enthusiasts.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Eastern European
Serves: 1 loaf
Ingredients
- 1 cup rye flour
- 1 cup all-purpose flour
- 1 tbsp dill (fresh or dried)
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp yeast
- 1 cup warm water
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate bowl, whisk together rye flour, all-purpose flour, salt, and dried dill (if using fresh dill, you'll add it later).
- Gradually add the dry flour mixture to the yeast mixture, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a slightly tacky but not sticky texture.
- If using fresh dill, fold it into the dough during the last few minutes of kneading to distribute evenly.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After the first rise, punch down the dough and shape it into a round loaf or oval shape, placing it on a parchment-lined baking sheet.
- Cover the shaped loaf and let it rise again for 30-45 minutes until puffy and almost doubled.
- Preheat the oven to 375°F (190°C) during the second rise. Optional: Score the top of the loaf with a sharp knife to allow for expansion.
- Bake the bread for 40-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 1 hour before slicing to allow the internal structure to set.
Tips
- • Temperature is crucial: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. • Knead with patience: Take the full 8-10 minutes to develop gluten, which creates that perfect bread texture. • Fresh vs. dried dill: If using fresh dill, chop it finely and add during the last few kneading minutes for maximum flavor distribution. • Rising environment matters: Choose a warm, draft-free spot for your dough to rise, like near (but not on) a warm oven. • Don't rush the cooling: Letting the bread cool completely helps set its internal structure and prevents gumminess when slicing. • Optional enhancement: Brush the top with egg wash before baking for an extra golden, glossy crust.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 24g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
