No Knead Dill Bread

A crusty loaf of freshly baked dill bread is the perfect accompaniment to any meal! With dried onion, parsley, dill weed, and dill seed, it’s a flavorful homemade bread great for beginners.

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Homemade bread has a reputation for being difficult, which probably keeps a lot of people from giving it a try. Let me tell you, though, it’s actually a lot easier than you think (really!) and it’s incredibly satisfying. Every loaf you bake will feel like a little victory—especially when you make a loaf you just can’t find at the grocery store, like this dill bread recipe from Rebecca Lindamood’s Dill Bread from her book Ready, Set, Dough! I make this bread religiously. And I know you will, too.

I’ve always been a fan of Rebecca’s recipes, like her Smoky Roasted Salsa from her cookbook Not Your Mama’s Canning, and Baked Zucchini Fries from her book The Ultimate Guide to Vegetables On The Side. She’s phenomenal!

If were were to rank unappreciated herbs, dill would rank right up there with tarragon and marjoram, I think. But if you love the bright, pungent flavor of dill, this is the recipe for you. It has dill weed and seed, which is complemented with dehydrated and granulated onions for a flavor a little reminiscent of ranch dressing. 

What You’ll Need

One thing to note about baking bread is that it’s as much of a science as it is an art, so you’ll need to be precise in measuring your ingredients and avoid making any substitutions.

• Flour
• Small curd cottage cheese
• Hot water – If you have a thermometer, the water should be 100-110ºF.
• Dehydrated minced onion
• Granulated onion
• Instant yeast
• Sugar
• Kosher salt – Kosher salt has larger crystals than table salt, so don’t swap in table salt in its place.
• Dried dill weed
• Dried parsley
• Dried dill seed – This is optional.

Baking Bread With Cottage Cheese

You might be surprised to see cottage cheese in the ingredient list here, but it makes for a tender, moist crumb and an awesome, chewy crust.

How to Make Dill Bread

A stand mixer makes homemade bread a lot easier, but you don’t need one! I have instructions for either option below.

Make the dough. Combine all of the ingredients in a large bowl or the bowl of a stand mixer. Mix until a shaggy ball forms. Knead the dough until it comes together to form a smooth ball, about 6 minutes by hand, or 4 minutes in a stand mixer with a dough attachment. 

Let the dough rise. Return the dough to the bowl, then cover it with a tea towel. Place the bowl in a warm place away from drafts and let the dough rise for 15 minutes. 

Form the loaves. Divide the dough in half, forming it into two tight, round balls. Place the dough balls onto a parchment-lined baking sheet, about 6 inches apart.  Dust the tops of the loaves with flour and use a sharp knife or lame to slash the tops about ¼-inch deep.

Prepare oven. In a cold oven, position one rack on the bottom and another in the center. Place the baking sheet with the loaves on the center rack, then on the bottom rack, place a baking pan filled with boiling water. 

Bake. Close the oven door and set the heat to 400ºF. After 40 minutes, remove the loaves from the oven. The crust should be deep brown and firm, and an instant read thermometer should show an internal temperature above 200ºF. 

Cool. Place the loaves on a wire rack and let them cool completely before slicing.

What Does Adding Steam to Baking Bread Do?

Wondering what’s up with the boiling water in the baking pan? This is the trick to bakery-style bread at home. Steam darkens the crust and makes it crisp, adding a beautiful color and richer flavor. Add plenty of water to the baking pan to ensure that it doesn’t all cook off before the bread is done.

Tips for Success

Here are a few tips for making the perfect loaf of dill bread.

• Use fresh yeast. Has your yeast has been sitting around for a while? You can proof it by adding a teaspoon of sugar and 2 1/4 teaspoons of yeast to 1/4 cup of warm water. If the mixture is bubbly and smells yeasty after 10 minutes, your yeast is still good. If not, you’ll need to buy another package.
• Don’t skip the cutting. Cutting the loaves with a knife or lame will prevent the sides from blowing out while the bread is baking.
• Don’t preheat the oven. This recipe must be started in a cold oven, or the baking times will be off.
• What to serve this with – Any soup or stew is an amazing main dish to serve this bread with! Slather with more butter and it’s divine. 
• Bread Flour or All Purpose? – Definitely stick with all purpose flour here. Bread flour is more condusive to a well kneaded bread requiring more protein content. 
• Can I add Whole Wheat Flour? – Yes, but do not swap out more than 1/4 of the all purpose flour for whole wheat or it will change the texture of the loaves.

How to Store

Let the bread cool completely, then wrap it in plastic wrap or store it in a plastic bread bag (King Arthur Flour sells these and they’re fantastic!). Dill bread will keep at room temperature for 2 to 3 days.

Can I use Fresh Dill In This Bread?

Yes! Fresh herbs are always a great way to boost flavor, but given that sometimes it can be hard to come by, dried is an easier option. Some grocery stores have small packages of fresh herbs in the refrigerated cases in the produce section! You will need to use more fresh dill in this recipe in lieu of dried dill weed, as it packs less of a punch than fresh due to the water content. Dried is more concentrated. Fresh dill will not change the texture of the bread so it’s okay to use here.

Can Homemade Bread Be Frozen?

You can freeze your loaf of dill bread for up to 3 months. Wrap it well, then when you’re ready to use it, set it on the countertop and let it come to room temperature.

Serving Suggestions

Here are some ways to enjoy your homemade dill bread:

• Eat it freshly sliced and slathered with butter.
• Pair it with Creamy Vegetarian Potato Leek and White Bean Soup or 40 Clove Garlic Soup.
• Use it to make a Roasted Tomato Cucumber Pesto Sandwich.
• Make epic Asparagus and Egg Avocado Toast.

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