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!
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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.
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!
HOMEMADE RYE BREAD WITH DILL {PRINT THIS RECIPE}
Yield: 2 loaves Prep and Rise Time: 2 hours 15 minutes Bake Time: 30-35 minutes
1 package (2¼ teaspoons) of active dry yeast
¼ cup warm water (110-115 degrees)
¼ cup packed brown sugar, plus ¼ teaspoon
1½ cup 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 cup whole wheat flour
2¼ cups all-purpose flour
-In a small bowl, dissolve the yeast in ¼ cup of warm water with ¼ teaspoon of 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 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 it 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 them in a warm, draft-free place to rise until doubled (approximately 1 hour).
-Preheat the 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.
Allow the yeast to bloom and get foamy in a ¼ cup of 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 it 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.
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Until we eat again, I hope you have a delicious day!
Catherine Rohl says
Tried making this today. The taste was ok. I could taste a hint of Rye but not strong enough nor the dill weed. The bread loaves did not rise at all! I did use luke warm water. It was dense, hard, crusty bread. I have been making bread for years. I would have to make some adjustments-- more water, more yeast (should be 2 Tbsps. Yeast), and maybe 1/4 cup of pickle juice too.
Renée says
Sorry to hear you weren't thrilled with this recipe as written, Catherine.
Wonder why your bread didn't rise? Are you sure your yeast was still good?
Nonetheless, feel free to make the changes you stated next time you make it.
Have a nice day.
Renee
blbtravel says
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 says
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
Susan says
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. 😉
Paula-bell'alimento says
That's some gorgeous homemade bread right there.
Martha @ A Family Feast says
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!
Angie says
I love rye bread, and what a great addition to add dill. I haven't made it in too long though.
Heather Schmitt-Gonzalez says
Oh yeah! I want to just pick that board up out of the first photo and walk away with it. These loaves sound wonderful, and I'm totally craving a sammich now!
The Food Hunter says
YOu have given me motivation to try making my own rye
Ashley @ Wishes and Dishes says
I have made plain ol' rye bread before but love the addition of the dill here! Very creative!
Melissa Falk says
I love good rye bread and this looks great. Into my recipe box it goes!