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.
I made this onion rye bread to bring to my mom's house this past weekend because we were cooking a German feast of pork, sauerkraut, knoldes (German boiled dumplings), and my great-grandmother's quick and easy Fence Cake.
I 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 (no pun intended). LOL
The ingredient list for making homemade onion rye bread is short and sweet. You'll need 2 packages of active dry yeast, warm water, molasses, bread flour, rye flour, salt, olive oil, cocoa powder, caraway seeds, dehydrated minced onion, and dill weed. Please find the complete printable recipe below.
Rustic Onion Rye Bread with Dill 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.
Another thing you'll love about this recipe for Rustic Old World Onion Rye Bread with Dill is that it makes two good-sized loaves of bread. This way you can either feed a crowd, make 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!
From start to finish this bread will take approximately 4 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 and a warm, draft-free place. I also used a stand mixer to knead my 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.
How to make Onion Rye Bread with Dill:
Dissolve the active dry yeast in the warm water (to the touch, not hot), 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 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.
If freezing, wrap the unsliced bread well in plastic wrap, and aluminum foil, and freeze for up to 2 months. If storing, wrap the loaves loosely in plastic wrap or foil and store them at room temperature for 3 days. The onion rye bread with dill is 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! 🙂
Onion Rye Bread with Dill
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
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 with cornmeal.
- 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 oven to 350 degrees.
- 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 baking rack until sliced.
Notes
Nutrition
Do you like baking homemade yeast bread? I don't do it nearly as often as I used to, but I do love it. There is nothing in the world that smells better than homemade bread baking in the oven. It's magical!!
For other homemade bread recipes I've shared in the past, please click on the following titles to be taken directly to these delicious loaves:
Homemade Honey Ricotta Yeast Bread
Avocado Yeast Bread with Cilantro
Oatmeal Honey Bread with Sunflower Seeds
Whole Wheat Dijon Pretzel Bread
I hope you've enjoyed this recipe for Onion Rye Bread with Dill as much as I've enjoyed bringing it to you.
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sandi says
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.
Renée says
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
Robin Pinti says
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.
Renée says
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
Robin Pinti says
@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?
Renée says
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
Don Focht says
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"..
Leslie says
It looks like you scored the loaves and topped with flour but you don’t mention that in the recipe
Renée says
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
Billy says
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.
Renée says
Awesome, Billy! I'm glad I was able to bring you something unique and different. Enjoy!!