Dillbrot (Dill Bread)

Recipe by Julesong

This is one of the tasty recipes I received in the Great Recipe Adoption of Feb 2005. :)

Top Review by Haleth

Moist and delicious! I used fresh dill and chives instead of dried dill and onion. Baked it on a baking sheet and it came out as a nice round. Goes great with a good olive oil. I baked it this afternoon, and now it's all gone! (Also, great hat in your user pic!)

Ingredients Nutrition

  • 1 packet active dry yeast
  • 14 cup water, warm (110-120 degrees)
  • 1 cup cottage cheese, creamed (creamed cottage cheese should be heated to lukewarm)
  • 2 tablespoons sugar
  • 1 tablespoon minced onion
  • 1 tablespoon butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 2 teaspoons dill seeds
  • 2 14 cups unbleached or bread flour


  1. Dissolve yeast in warm water.
  2. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
  3. Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).
  4. Cover and let rise in a warm place until doubled.
  5. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
  6. Let rise again.
  7. Preheat oven to 350 degrees F.
  8. Bake for 30 to 45 minutes at 350 degrees F.
  9. While warm, brush loaf with soft butter, sprinkle well with salt.

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