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.
- How this recipe came to be:
- The ingredient list:
- Why this recipe works:
- How many loaves of bread does this recipe make?
- How long does this rye bread recipe take to make from start to finish?
- Is a stand mixer necessary to make this yeast bread?
- What is the difference between bread flour and all-purpose flour?
- Want to learn more about the differences between bread and all-purpose flour?
- The step-by-step photo instructions for making Onion Rye Bread with Dill:
- Can this bread be frozen after baking:
- Additional yeast bread recipes you'll also enjoy:
- Printable Recipe Card
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:
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! 🙂
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.
- 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.
Can this bread be frozen after baking:
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:
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Printable Recipe Card
Onion Rye Bread with Dill
- 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
- 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.
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Until we eat again, I hope you have a delicious day!!