Preheat oven to 375-degrees.
In a small bowl, stir the apple cider vinegar into the milk. Set aside while preparing the dry ingredients.
In a large bowl, add the flour, salt, baking soda, dill weed, caraway seed, and dehydrated onion. Stir well to combine.
Pour the milk mixture into the dry ingredients and stir well until a soft, shaggy dough forms.
Turn the dough out onto a lightly floured surface and sprinkle additional flour over the dough's surface.
Hand-knead the dough for approximately 2-3 minutes until the dough is smoothish and no longer sticky (adding a little more flour, if needed).
Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
Use a sharp paring knife or a bread lame to slash an X onto the bread's top that is at least ¼" in depth.
Bake for 50 minutes or until it is golden brown in color and sounds hollow when tapped.
Cool at least 30 minutes before slicing and serving.