Did you know that every part of the dill plant is edible? Leaves, stems, flowers, seeds—all of it. With this recipe for Dill Seed Braided Bread, the seed is the star.
Although the dill plant leaves are considered an herb, the seeds are categorized as a spice. The flat, oval seeds have golden brown edges with dark brown centers. They have a stronger flavor than fresh dill weed and taste a bit like caraway seeds.
Dill seeds are a staple in eastern European cuisine, where it is used to flavor breads, vegetables, braised meats, and soups, such as the classic Russian cabbage-based soup called borsch. Dill Seed Braided Bread make a perfect accompaniment to this style of cooking but goes equally well with Northern European cuisine—try it toasted with cream cheese, gravlax, and a sprinkling of fresh dill for breakfast or a snack.
This is a pretty straightforward bread recipe: it’s a yeasted bread with two risings and you braid it between the first and second rising. If you have had trouble with braiding bread in the past, here are a couple of tips that will help:
- Weigh the dough. Using a food scale, weigh the three pieces of dough and add or take away from each piece to make them even out.
- Roll your ropes on a flat surface with both hands, starting from the center of the rope and working out toward the ends. This way, you’ll be able to make the ropes uniform in length and width.
But honestly, even if your braid comes out wonky, you’ll love the taste of this savory bread.Print
Dill Seed Braided Bread
This easy bread looks beautiful and smells fantastic while it bakes. Serve it on the side with savory stews and soups, add your favorite fillings to make a tasty sandwich, or simply enjoy a slice toasted and topped with cream cheese and gravlax.
- Prep Time: 25 minutes
- Additional Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 35 minutes
- Yield: 1 loaf 1x
- Category: Bakery
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110 to 115 degrees F)
- 1 cup plain yogurt
- 1/4 cup sugar
- 2 tablespoons butter, softened
- 1 egg, slightly beaten
- 1 tablespoon dill seed
- 1 teaspoon salt
- 3 to 3 1/2 cups flour
- In a large bowl, dissolve yeast with 1 teaspoon of the sugar in warm water. Add the yogurt, onion, remaining sugar, butter, egg, dill seed, salt, and 1 cup flour. Beat in a mixer until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-inch rope. Place ropes on a large, greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
- Bake at 350 degrees F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Have you tried this recipe? It’s an unusual bread recipe that tastes so good—please tell us how it turned out for you.