The Fresh Loaf

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Sourdough Dill Bread

althetrainer's picture

Sourdough Dill Bread

My Aero Garden yields quite a bit of dill and I was looking for ways to use them up.  I found a Cottage cheese dill bread recipe online an I modified it to make a small sourdough loaf.  It turned out surprisingly nice.  My husband and our 7 year-old son loved it.  Guess next time I will make a full load. 


xaipete's picture

You have some very nice looking loaf there, Al. I always wanted one of those Aero gardens, but the space they take up has held me back.


JoeV's picture

Very nice loaf...nice even crumb top to bottom.



SylviaH's picture

Very nice looking loaf...I have never used Dill Seed before...did you soak it and use the water in your bread?  The crumb looks mouthwatering...I can just taste!


TeaIV's picture

I have to agree. It looks very appetizing! I bet sourdough tastes really good with dill.

flournwater's picture

For a dill bread, that looks fantastic.  I made one yesterday that came out pretty nice but yours looks much better.

I find the question "did you soak your dill seed" to be interesting.  I have never soaked the dill seed; perhaps I should try that to see what difference it might make.  To reiterate; did you soak your dill seed?


althetrainer's picture

Thanks Joe and all! This recipe is definitely a keeper.

Pamela, the unit actually is not too bad.  I had the same concern at first.  I decided to put it in the middle of the kitchen island and now I actually like it that way.  The bulbs are very bright so I can walk in the kitchen any time without having to turn the kitchen lights on. 

TeaIV, I find sourdough and dill go very well together.  I even added some caraway seeds, you can see them peeking out from those little air pockets. 

Sylvia and flournwater, I didn't use dill seeds.  Instead, I used fresh dill weeds.  The dill plant in my Aero Garden grows very fast and I am happy to find a way to use it other than making pickles.  I may double the amount of dill weeds next time when I make the same bread. 

SylviaH's picture

Well my eyes said they looked just like caraway..dill seed is a little fatter looking but seems somewhat similar to caraway I think..I feel better now 8-D ....and I wanted to say the dill and cottage cheese...what a great combo with sourdough...yummm  ...I probably would have eaten some before it made it to the dough...haha!! Maybe you could post your  recipe?


hazimtug's picture

Very nice looking loaf- I was wondering what I could do with the excessively growing dill in our yard as well other than using it in cooking... I'm inspired again :). I gotta test how it tastes with walnuts... maybe a country walnut-dill loaf or a sourdough dill-spiked ciabatta!


althetrainer's picture

LOL Sylvia!  You sure know your stuff!  I got this orginal recipe from  I made quite a bit of adjustments for my loaf.  You may have to do the same thing if you choose to use sourdough starter instead of yeast.  Also, the orginal recipe called for 1.5 tabelspoons of yeast but I thought it was way too much so I used sourdough starter enough to replace 2 teaspoons of yeast.  I used half unbleached white and half whole wheat flour for my small loaf because we don't normally eat white bread.  I used dill weeds instead of seeds, and I added caraway seeds for a stronger flavor.  Next time I will doublt the amount of dill and add other herbs to make a full loaf, maybe whole wheat this time.  The cottage cheese definitely makes the crumb soft.  I have only two small slices left today but they are as soft as when first came out from the oven.  Good stuff!

Cottage Dill Bread INGREDIENTS
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2/3 cup cottage cheese
  • 2 tablespoons margarine
  • 3 cups bread flour
  • 1 tablespoon white sugar
  • 1 tablespoon dry milk powder
  • 1 tablespoon dried minced onion
  • 1 tablespoon dill seed
  • 1 teaspoon salt
  • 1 1/2 tablespoons active dry yeast
SylviaH's picture

Thank you for writing the recipe down...Allrecipes is one of my favorite recipe sites!

That is to much yeast!  Your changes are a keeper!