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    Home » Bread Recipes » Yeast Bread Recipes

    Published: Jun 11, 2022 · Modified: Dec 27, 2022 by Renée · This post may contain affiliate links · 11 Comments

    Onion Rye Bread with Dill

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    Two slices of Onion Rye Bread with Dill on a cutting board along with some dill weed.

    This Onion Rye Bread with Dill is one of the easiest homemade yeast bread recipes you'll ever make. Since the loaves are rustic, there is no need for fussy shaping.

    A loaf of Onion Rye Bread with Dill in a cutting board with dill weed and butter.

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Onion Rye Bread with Dill is available at the end of this post. Or you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Two loaves of Onion Rye Bread with Dill on a wooden board.

    How this recipe came to be:

    I made this German-inspired yeast bread to bring to my mom's house this past weekend because we were cooking a feast of Pork Ribs and Sauerkraut, knöldes (German boiled dumplings), and Beinenstitch (Bee Sting Cake).

    The ingredient list:

    A visual ingredient list for Onion Rye Bread with Dill.

    Why this recipe works:

    If you love a good hearty rye bread that has a lot of body and flavor. This rustic onion rye bread with dill ticks all those boxes, and then some.

    If you're a novice at making homemade yeast bread, this recipe is a good one to cut your teeth on.

    This dark rye bread is an excellent slicing bread which makes it perfect for sandwiches since the crumb is fairly dense and tight.

    The crust is crisp and chewy, and the interior isn't at all dry which may be a surprise when you think of hearty rye bread.

    Toast this bread in the morning served along with a poached egg and you'll have a healthy breakfast that will sustain you all through your busy morning.

    This onion rye bread with dill is also the perfect bread for making Rueben sandwiches, or it will take your ham and cheese to a whole new level! Oh boy! Now I'm hungry for a sandwich!  🙂

    On overhead photo of two loaves of homemade Rye Bread with onion and dill on a wooden cutting board.

    How many loaves of bread does this recipe make?

    This recipe for dark rye bread with dill makes two good-sized loaves of bread.

    This way you can either feed a crowd by making a whole bunch of sandwiches, or have one loaf now, and freeze another loaf for later.

    Whatever you decide to do, just make sure to try this recipe at home. If you like rye bread, you'll be glad you did!

    How long does this rye bread recipe take to make from start to finish?

    From start to finish this bread will take approximately 5 hours to make but will only take roughly 30 minutes of hands-on time.

    The rest of the work will be done by the yeast in a warm, draft-free place.

    Is a stand mixer necessary to make this yeast bread?

    I did use my stand mixer to knead the dough.

    However, if you don't have a stand mixer, you needn't worry. You can still make this recipe by using good old-fashioned manual kneading power, and you'll also get the benefits of a good cardio workout.

    What is the difference between bread flour and all-purpose flour?

    Bread flour has a higher gluten content because it contains more protein than all-purpose. Because of the higher gluten content, bread flour creates a more elastic dough which will give the bread a better rise, and create a chewier texture.

     

    Want to learn more about the differences between bread and all-purpose flour?

    This article from Bob's Red Mill will teach you all you "knead" to know.

    The step-by-step photo instructions for making Onion Rye Bread with Dill:

    • Dissolve the active dry yeast in the warm water (105-110 degrees Fahrenheit), and molasses.
    • Allow the mixture to sit for 5 minutes to get foamy. *Note - if your mixture does not get foamy, the yeast is dead and your bread won't rise. 
    How to make Rustic Onion Rye Bread with Dill
    • Transfer the yeast mixture to the bowl of a stand mixer, or a large bowl.
    • Add the caraway seeds and cocoa powder, salt, and olive oil. Whisk together.
    • Add the rye flour to the mixture and stir with a wooden spoon to incorporate.
    • Add the bowl to the stand mixer and add the bread flour, in 1 cup increments, using the dough hook to knead after each addition. *Note - If not using a stand mixer, stir in as much flour as you can with the wooden spoon and then switch to using your hands to completely incorporate the bread flour.
    • Knead the dough for 7-10 minutes until smooth and elastic.
    • Place the kneaded dough in an oiled bowl and cover with plastic wrap.
    • Allow the dough to rise until doubled (approximately 90 minutes) in a warm, draft-free place.
    • Turn the risen dough out onto a counter and divide it evenly in half.
    • Sprinkle a light dusting of cornmeal on a baking sheet lined with parchment paper (optional).
    • Shape each loaf into an oval and place them on the prepared baking sheet.
    • Return the dough to a warm, draft-free place to rise again to double (approximately 60 minutes).
    • Preheat the oven to 350 degrees Fahrenheit and bake the bread for 50 - 60 minutes, or until the loaves sound hollow when tapped.
    • Remove to a wire rack to cool completely before slicing.
    Rustic sliced Onion Rye Bread with Dill | Kudos Kitchen by Renee

    Can this bread be frozen after baking:

    Yes!

    If freezing, wrap the unsliced bread well in a layer of plastic wrap, and a layer of aluminum foil, and freeze for up to 2 months.

    If stored on the counter, wrap the loaves loosely in plastic wrap or foil and store them at room temperature for 3 days.

    Additional yeast bread recipes you'll also enjoy:

    Homemade Honey Ricotta Yeast Bread

    Avocado Yeast Bread with Cilantro

    Oatmeal Honey Bread with Sunflower Seeds

    Whole Wheat Dijon Pretzel Bread

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's dark rye bread with onion and dill.

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    Rustic Onion Rye Bread with Dill

    Onion Rye Bread with Dill

    Renee Goerger
    This Onion Rye Bread with Dill is one of the easiest homemade yeast bread recipes I've ever made. Since the loaves are rustic, there is no need for any fussy shaping.
    4.50 from 10 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 4 hrs
    Cook Time 1 hr
    Total Time 5 hrs
    Course Side Dish
    Cuisine European
    Servings 32 slices
    Calories 131 kcal

    Equipment

    • stand mixer
    • Mixing Bowls
    • measuring cups and spoons
    • whisk
    • baking sheets
    • parchment paper
    • wooden spoon
    • bench scraper
    • instant read thermometer
    • glass measuring cup
    • plastic wrap
    • kitchen timer
    • cooling rack
    • 5 inch Serrated Knife
    • bread board

    Ingredients
      

    • 2 packages (4½ teaspoons active dry yeast
    • 2½ cup warm water warm to the touch, not hot
    • ⅔ cup molasses
    • 2 tablespoons caraway seed
    • 2 tablespoons dried minced onion
    • 1½ teaspoons dried dill weed
    • 2 teaspoons cocoa powder
    • 1½ tablespoon kosher salt
    • ¼ cup olive oil plus additional for oiling the bowl
    • 2 cups rye flour
    • 5 cups bread flour plus additional for dusting
    • cornmeal for baking sheet optional

    Instructions
     

    • In a small bowl, dissolve the yeast in the warm water and molasses.
    • Allow the yeast mixture to sit for 5 minutes to get foamy.
    • Transfer the yeast mixture to the bowl of a stand mixer and add the caraway, ¼ cup olive oil. minced onion, dill weed, cocoa powder, and salt. Whisk to combine.
    • Use a wooden spoon to stir in the rye flour.
    • Add the bowl to the stand mixer and use the dough hook to add the bread flour, one cup at a time, until all is fully incorporated into the dough. Knead for 5-7 minutes. *Note - if kneading by hand, switch from the wooden spoon to hand kneading once the dough gets too stiff for the spoon.
    • Continue kneading until the dough is smooth and elastic.
    • Add the dough to an oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise until doubled in a warm, draft-free place for 90 minutes.
    • Turn the doubled dough out onto the counter and divide evenly in half.
    • Shape the halves into ovals and place them on a baking sheet lined with parchment paper that has been lightly sprinkled lightly with cornmeal to prevent sticking (optional).
    • Allow the loaves to rise again until doubled, in a warm draft-free place for 60 minutes.
    • Dust the tops of the loaves with additional flour, and then score each one a few times on the top (to allow for expansion so the bread doesn't split), before baking.
    • Preheat the oven to 350-degrees Fahrenheit.
    • Bake the loaves in a preheated oven for 50 - 60 minutes, or until the loaves sound hollow when tapped.
    • Allow the bread to cool completely on a cooling rack before slicing.

    Notes

    Can be frozen for two months if wrapped well with plastic wrap and foil.
    Wrapped with plastic wrap this bread may be stored on the counter at room temperature for up to 5 days. 

    Nutrition

    Serving: 1sliceCalories: 131kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 331mgPotassium: 159mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    Reader Interactions

    Comments

    1. sandi says

      December 10, 2021 at 11:22 am

      5 stars
      Made this exactly as written. Wow, is it ever good. It made two large loaves, one which I put in the freezer and wrapped as instructed. I'm pleased that I found the recipe.

      Reply
      • Renée says

        December 11, 2021 at 9:59 am

        That's awesome, Sandi! Thank you so much for letting me know.
        Now I'm excited to make this again. Thanks for the reminder.
        Take good care,
        Renee

        Reply
    2. Robin Pinti says

      January 26, 2021 at 10:22 am

      2 stars
      Have made your bread twice so far and have had issues both times. As we have a smaller family and an extremely small freezer, I halved the recipe to make just 1 loaf. To begin with, your recipe doesn't note when to add the olive oil. Then, I never seem to get the dough to a "smooth and elastic" state, regardless of how long my KitchenAid kneads it with my dough hook. It always turns out sticky and very much like cookie batter, even when I add some additional flour. But I continue on, letting it rise, and it comes out ok. I love the flavor, as I have been searching for a good onion, dill, rye bread recipe to imitate the one that Great Harvest Grain Company stopped making. Can you help with my issues please? Thanks.

      Reply
      • Renée says

        January 26, 2021 at 12:25 pm

        Hello, Robin.
        Thanks for writing.
        First, let me apologize for my error in the recipe card regarding the olive oil addition. I've since fixed that, and I thank you for bringing it to my attention.
        Since I work alone with no editors, sometimes mistakes slip through the cracks. Thank you for understanding.
        Second, you have me stumped with your "cookie-batter" stage. Since you're cutting the recipe in half, I'm sure the ratio of flour to water is off. Sometimes with baking, it's not as easy as just cutting the list of ingredient measurements in half. If you can give me a little more information (like the ratio you're using), I'm sure I can be of more help. I'm glad you love the flavor, but now we just need to figure out consistency so you can be happy with the end result.
        I look forward to hearing back from you.
        Take good care,
        Renee

        Reply
      • Robin Pinti says

        January 29, 2021 at 11:12 am

        @Renée, The batch I made yesterday really failed....was only 3 inches high! It raised twice nicely, however when I tried to "score" the top it totally deflated and never regained it's former height! Again, the taste is fine. I used 1 1/4 cup water to 2 1/4 teaspoons (1 package) dry yeast. Then 1/3 cup molasses, 1 tbsp. onion, 3/4 tsp dill, 1 tsp cocoa, 1 1/4 tsp salt 1/8 cup olive oil, 1 cup rye flour and 2 1/2 cup bread flour. What do you think?

        Reply
        • Renée says

          January 29, 2021 at 12:34 pm

          Hi, Robin!
          I certainly applaud your persistence. You didn't mention this time if the dough consistency was any different...less sticky?
          I'm guessing that this time the dough was overproofed, and that's why it deflated. Were your other loaves taller, and hold their shape after scoring?
          I'm completely curious as you never mentioned it.
          If nothing else, I'm glad you enjoy the flavor, because it certainly is a hearty dense bread.
          I'm sorry you're having such problems. I wish there was something more I could do to help.
          I'll try to make the recipe myself (halved) and get back to you as to what else I think could be going wrong.
          I'm not quite sure it will be anytime within the next few weeks, but I'll try.
          Until then, take care,
          Renee

          Reply
    3. Don Focht says

      November 18, 2019 at 11:15 am

      5 stars
      Wonderful bread x 2.
      The only changes that I made were to substitute bacon grease for the olive oil and added 1/2 + cup of crumbled bacon ( 1 hand full). After all this is "old world"..

      Reply
    4. Leslie says

      May 01, 2019 at 4:48 pm

      It looks like you scored the loaves and topped with flour but you don’t mention that in the recipe

      Reply
      • Renée says

        May 01, 2019 at 6:05 pm

        You are correct, Leslie. It was my error that I forgot to add that to the recipe card. I have since fixed it.
        Thank you for letting me know. I appreciate your kindness.
        Renee

        Reply
    5. Billy says

      November 28, 2017 at 1:26 pm

      This looks like some great bread! I've been looking for a new bread recipe, and I have never tried bread with Dill before! That sounds delicious! Can't wait to try making this myself at home.

      Reply
      • Renée says

        November 28, 2017 at 1:36 pm

        Awesome, Billy! I'm glad I was able to bring you something unique and different. Enjoy!!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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