Onion Dill Bread

  • 1 T active dry yeast
  • 2 c bread flour
  • 1 c white whole wheat flour
  • 1/2 c warm water
  • 1/2 c finely chopped onion/leeks/scallions
  • 1/4 c fresh chopped dill weed OR 2 t dried dill weed
  • 1 T dill seed
  • 2 T honey
  • 1 t kosher salt
  • 1 c small curd cottage cheese or whole milk yoghurt
  • 2 eggs: 1 for the dough, 1 for the eggwash

Combine water, honey and yeast in mixing bowl and let sit for 10 minutes. Add remaining ingredients except flour and salt and mix well. Mix salt into the whole wheat flour. Add in the whole wheat flour and 1 cup of the bread flour and mix together.  Gradually add in the last cup of bread flour bit by bit, mixing until each addition is fully incorporated before adding more. The dough should be stretchy and tacky, but not sticky.  Knead for 10 minutes and then return to the cleaned, oiled bowl and allow to rise until doubled. Punch down and then let rise until doubled again. Form into desired shape or place in oiled loaf pans. Beat a second egg with 1 t of water and glaze the top(s) of the loave(s) and then top with either coarse salt, dill seeds, or a combo of the two.

Bake at 350 for 35-40 minutes until golden brown and sounds hollow when tapped on the bottom, or until reads 200°F internally with an thermometre inserted in the centre.

Note: I like to form my loaves into either a boule or a bâtard and bake on a baking sheet instead of in a loaf pan. In addition to being great with a homemade soup (especially tomato), it’s fantastic toasted, buttered and topped with fresh sliced tomatoes, cucumbers, or with cheeses like Gruyère, Emmentaler, Jarlsberg, or sharp Cheddar.


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