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Homemade Rye Bread with Dill

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This dense and flavorful homemade rye bread with dill is perfect for sandwich making or toasting. A combination of whole wheat flour, rye flour, all-purpose flour and a bit of brown sugar makes this bread a dream for slicing…and eating!

Homemade rye bread with dill is hearty and delicious for sandwich making or toasting.

For me, nothing is more satisfying and rewarding than making homemade bread. I love the entire process.

From the blooming of the yeast (activating it by dissolving it in a warm liquid) to the mixing of the usually simple ingredients, to the rising, and ultimately the baking and the tantalizing aroma that always fills the house. It’s magical.

Homemade Rye Bread with Dill Recipe - Kudos Kitchen by Renee


This rye bread with dill recipe is the perfect bread for someone who is just dipping their toe into the pool when it comes to making homemade bread. The steps are easy, and all the ingredients are readily available in the grocery store. Just remember to check in the specialty flour section for the rye flour if it’s not on the shelves with all the other baking flour in your market.


Homemade rye bread with dill is hearty and delicious for sandwich making or toasting.

This recipe makes two nicely formed, rustic loaves which are easy to make just by rolling the risen dough gently on the counter. It really doesn’t get any easier, and your family and friends will think you’re a bread baking rock star. Especially when you bring a loaf all tasty and warm to the dinner table. You can almost hear the cheers!

Yield: 2 loaves         Prep and Rise Time:  2 hours 15 minutes      Bake Time: 30-35 minutes

1 package (2¼ teaspoons) active dry yeast
¼ cups warm water (110-115 degrees)
¼ cup packed brown sugar, plus ¼ teaspoon
1½ cups warm water (110-115 degrees)
¼ cup dark molasses
2 tablespoons olive oil
3 tablespoons caraway seeds
2 heaping tablespoons dried dill weed
3 teaspoons salt
1¾ cups rye flour
¾ cups whole wheat flour
2¼ cups all-purpose flour

-In a small bowl, dissolve the yeast in ¼ cup warm water with ¼ teaspoon brown sugar. Allow the yeast to sit for 5 minutes to get foamy.

-In a large bowl with a wooden spoon, or in a stand mixer with the dough hook stir together the yeast water, ¼ cup packed brown sugar, 1½ cups warm water, molasses, olive oil, caraway seeds, and dill weed.

-Stir in the salt, rye flour, whole wheat flour, and all-purpose flour. If using a large bowl, switch to using hands to mix the dough. Continue mixing (kneading) until the dough comes together to form a firm dough. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 5-6 minutes. Place the dough back into the bowl that has been sprayed with cooking spray. Spray the top of the dough. Cover the bowl with plastic wrap and place the bowl in a warm, draft-free place to rise until doubled (approximately 1 hour).

-Punch the risen dough down and divide into two equal portions. Roll each half gently on the counter to form two logs, approximately 12″ long. Place each log onto a parchment lined baking sheet making sure to leave at least 5″ of space between each loaf. Use a paring knife or lame (bread slasher tool) to cut random X’s in the tops of the loaves (optional) about ¼” deep.

-Cover the loaves and place in a warm, draft-free place to rise until doubled (approximately 1 hour).

-Preheat oven to 350°. Bake in a preheated oven for 30-35 minutes or until golden brown and the loaves sound hollow when tapped. Remove to a wire rack to cool completely. Slice and serve.

Homemade Rye Bread with Dill Recipe- Kudos Kitchen by Renee

Allow the yeast to bloom and get foamy in a ¼ cup warm water and a pinch of brown sugar. Add the yeast to a mixing bowl along with additional warm water, caraway seed, dill weed, molasses, brown sugar, and oil.





Add in the flours and knead until the mixture forms a firm ball.



Allow the dough to rise until doubled in size. Divide the dough in half and shape into two logs. Cut slits on top of the loaves and allow them to rise again until doubled. Bake for 30-35 minutes until golden brown. Cool, slice and serve.






Homemade rye bread with dill is hearty and delicious for sandwich making or toasting.

These U of W painted pislners would pair wonderfully well with this Homemade Rye Bread with Dill…provided they’re filled, of course. LOL

U of W painted beer pilsners -
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!
I hope you’ve enjoyed this recipe. I’ve submitted this recipe to YeastSpotting and hope you’ll check out all the other wonderful yeast breads you’ll find there.
Until we eat again,



Monday 20th of July 2015

Love your recipes and ideas . Could this be made in a bread machine and what size of loaf would it make? A 2 pound or smaller? Thank you.

Renee Goerger

Monday 20th of July 2015

Thank you SO much for the lovely compliment and the great question. Yes, this can definitely be made in a bread machine. Pretty much dump all the ingredients in AFTER you've allowed the yeast to "bloom" get foamy in a separate bowl with the water and ¼ teaspoon of brown sugar. Because this recipe makes two good sized loaves, this will make at least a 2 pound loaf in your machine. I hope you love this. Please let me know how it works out for you. Thanks again, Renee


Thursday 2nd of April 2015

Rye bread is my weakness but I've never had it with dill before. You have an extra loaf there, how about you send me some. ;-)


Wednesday 1st of April 2015

That's some gorgeous homemade bread right there.

Martha @ A Family Feast

Wednesday 1st of April 2015

I adore rye bread (I practically grew up on it in a Polish household!) - and the dill you've added sounds so intriguing! Can't wait to try it!


Wednesday 1st of April 2015

I love rye bread, and what a great addition to add dill. I haven't made it in too long though.