Dilled Peasant Rye Bread

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Dilled Peasant Rye Bread

star rating (6) rate this recipe »
Published prior to 2008

Though we're more familiar with caraway-flavored rye breads, this one features the familiar flavor of dill. We find it a nice change from the norm.

2 1/4 teaspoons instant yeast
1 cup water
1 tablespoon sugar
1 tablespoon vegetable oil or butter
2 cups King Arthur Rye Blend
1 1/2 teaspoons salt
1 tablespoon dill seeds or dill weed
3/4 to 1 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons Rye Bread Improver
topping seeds of your choice

In a large bowl (or in a bread machine) combine the yeast, water, sugar, oil or butter, and Rye Blend, mixing till smooth. Cover and let rest for 45 minutes.

Add the salt, dill seeds or weed, 3/4 cup flour and Rye Bread Improver. Knead the dough till smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or prepare the dough in your bread machine set on the Dough or Manual cycle).

Shape the loaf into a slightly flattened round, set it on a sheet pan, and let it rise, covered, for 1 hour, or until it's almost doubled in bulk. Spray the loaf with water, and sprinkle with the seeds of your choice, if desired.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, or until it's golden brown and tests done; the center of the loaf should read 200°F on an instant-read thermometer. Cool the loaf on a wire rack or, for an extra-crispy crust, allow it to cool in the turned-off oven with the door cracked open.


  • star rating 04/05/2015
  • mrmoran from KAF Community
  • I'm not generally a dill fan, but this bread looked interesting so I thought I'd give it a try. In a word: Fantastic. I got unbelievable oven spring with this, but I do agree with a couple of other reviewers that the recipe's recommended liquid amount was low. I used only 3/4 C APF, and I had to add a couple of tsp of water over the recommended amount to get to a nice dough consistency. It rose very quickly; I'm guessing that the relatively high amount of Rye Bread Improver accounted for this. Next time, I'll lighten up on this a bit; I came perilously close to letting this over-rise. Bottom line, though, this is a terrific bread that all anjoyed with Easter ham.
  • star rating 08/04/2012
  • dianevarholak from KAF Community
  • I found this recipe on the back of the rye improver bag. This is, without a doubt, one of the best, maybe the best, rye I've ever made/ate! I used my Zo on the dough cycle. The second rise was so perfect. The bread was very light in texture for a rye and the dill flavor was very subtle. Thank you for such a wonderful recipe. I will be making this again...maybe tomorrow!
  • star rating 12/31/2011
  • jeffandmagda from KAF Community
  • Reminds me of the rye breads I ate when I was growing up... I followed the recipe (using dill weed, not seeds) & it turned out a lovely dense & flavorful loaf - just like the Eastern European rye breads from my youth. My father would have loved this bread! These aren't the kinds of breads you eat thick slices of. In my opinion, this is best sliced thinly & used in sandwiches.
  • star rating 12/30/2011
  • psburress from KAF Community
  • Wow. Thought I followed the recipe on the back of the Rye Bread Improver bag to the letter. Did not need/use extra flour.Got a reasonable first rise. Second rise seemed to be nearly doubled. Thought I would get an "oven bounce" which I certainly did not. Bummer! Lost all of the rise on a preheated baking stone at 350 degrees. All of it. Bread at 203 degrees and too moist when removed from the oven.
    I'm sorry that you had this disappointing experience. It sounds as though your dough was over-proofed which is why it collapsed in the oven. Try cutting back about 15 minutes or so on your rising time and see if that helps. ~Amy Now I have loaf to be used in olympic diskus throwning contest. Very disappointing. Here I must confess I did not measure the flour as shown in the KA video (may have had several ounces too much). I have had bread machine and hand shaped failures before. This one takes the cake...by far!
  • star rating 03/01/2010
  • Debbie Tyber from Breckenridge, CO
  • The taste is good, but I agree the water content is off. My loaf of bread is very dense. It took a lot more rising time than the recipe calls for. I used both dill seeds and dill weed, but will probably add more of each next time. I wonder if a little cottage cheese added to the recipe would help.
    Try it with the cottage cheese.It is very important to measure your flour correctly. See how to here. Mary@KAF
  • star rating 11/08/2009
  • Jeri Hurd from Fairfield, CT
  • I made this as I thought the dill was an interesting addition. There were some issues during the process, though. I decided to do a biga, so I used half the rye flour and 3/4 of the water, a pinch of yeast and let it sit for about 15 hours. I then proceeded with the rest of the recipe. I didn't have the KA rye blend--i just used a dark rye flour and substituted 1/2 cup of rye with 1/2 cup bread flour--trying to somewhat imitate the rye blend. I don't know if all the rye made the difference, but, wow, the water amount was really off in this recipe. When I mixed the dough, it was dry and crumbly. I ended up adding another 3/4 cup of water. Having said that, it rose nicely, which I know can be an issue with rye bread. I topped it with the Artisan seeds (yum...). It made a dense, but very moist loaf, with a lovely flavor. We're having it with lentil soup for dinner. I made two loaves, so I'm taking one to one of our teachers, who is Russian, for an expert opinion. Oh--and I included caraway seeds, along with the dill. Nice combination!