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Dill Wheat Bread

 Dill Wheat Bread
“My house smells terrific when this wonderful bread is in the oven. It makes a fantastic meal served with soup. Cut thick slices with an electric knife and eat them while they’re still warm. Yum!”—Beverly Preston Fond du Lac, Wisconsin
12 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon dried minced onion
  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 egg
  • 2 teaspoons butter, melted
  • Coarse salt, optional


  • In a large bowl, combine 3/4 cup all-purpose flour, whole wheat
  • flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat
  • the cottage cheese, water and 1 tablespoon butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add egg; beat until smooth. Stir in enough remaining
  • all-purpose flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Dill Wheat Bread (continued)

Directions (continued)

  • Punch dough down. Shape into a loaf. Place in a greased 8-in. x 4-in.
  • loaf pan. Cover and let rise in a warm place until doubled, about 45
  • minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove to a
  • wire rack. Brush with melted butter; sprinkle with coarse salt if
  • desired. Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice (calculated without coarse salt) equals 160 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 292 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.