Onion/Dill Rye Bread

A reader pointed out that this recipe had an error. This is the corrected version.

The other day I had the thought of making bread with yogurt. Most of the recipes I found on the Internet seemed to over-compensate for the tartness of the yogurt with massive amounts of sweetener—one called for a quarter cup of honey in a one and a half pound loaf. I adapted this recipe from one calling for sour cream, onion, and dill. I added some rye flour because that seemed to me to be a good match for the dill. The result was a somewhat dense but very tasty bread that toasts nicely. The recipe here is a work in progress so let me know how yours works out.

Note: the metric and imperial units are internally consistent but not necessarily interchangeable. 

Yield: two medium loaves



Rye flour

100 grams

3½ ounces (about 1cup)

Bread flour

400 grams

13 ounces (about 3 cups)


150 grams

½ cup

Warm water

200 milliliters

Generous ¾ cup


15 grams

1 Tablespoon


10 grams

2 teaspoons

Active dry yeast*

15 grams

½ ounce (2 envelopes)

Canola oil or melted unsalted butter

30 grams

2 Tablespoons

Dried minced onion

15 grams

2 Tablespoons

Dried dill leaves

2 grams (15 milliliters)

1 Tablespoon

* or 10 grams (1 Tablespoon) instant dry yeast


Weigh the flours into a bowl. In the bowl of a heavy-duty stand mixer combine the yogurt and warm water using the paddle beater. Add the sugar, yeast, salt, onion, dill, and about a quarter of the flour. Beat gently until smooth.

Replace the paddle beater with the dough hook. Add the remaining flour to the bowl. Knead on the recommended speed setting for your mixer. After about five minutes the dough should be pulling away from the sides of the bowl. If it does not, add more flour a bit at a time until it does or, if the dough does not come together, add a bit of water. Knead for a further five minutes.

At this point I like to weigh the dough to make dividing it later more accurate.

Warm a large, heavy earthenware or glass bowl with hot water then dry and pour in enough oil to just cover the bottom. Form the dough into a large ball, place it in the bowl, and roll it around so that it is evenly coated with the oil. Cover with a kitchen towel and set aside to proof until doubled in size, about one to one and a half hours depending on the temperature. At the end of proofing, punch down the dough and divide it into whatever size loaves you prefer. Form the loaves and place them into lightly-oiled pans. Cover with a towel and allow to rise again until the dough is just above the sides of the pan.

Preheat oven to 400°F (205°C) for small loaves or 375°F (190°C) for large ones (I use the convect pastry setting on my convection oven at 375°). Bake for 35 minutes for small loaves to 50 minutes for large ones. The best way to determine doneness is with a thermometer; the center of the loaf should be between 200°F and 210°F (93°C and 99°C).


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