Double Dill Bread

This dill bread gets its “double” name from using both dill seed and fresh dill weed, layering two forms of the same herb for a more complex flavor than either one alone. The seeds add a warm, almost caraway-like depth while the fresh weed brings bright, grassy notes.

Warm cottage cheese forms the liquid base of this dough instead of milk or water. It adds protein, a tangy flavor, and moisture that keeps the whole wheat bread soft rather than dense and dry. Low-fat cottage cheese with small curds works best here since the curds melt into the dough during mixing and baking.

This is a no-knead, casserole-style bread that rises once in the baking dish, so there’s no shaping, no punching down, and no second rise. The result is a rustic, rounded loaf with a tender crumb that’s best served warm, sliced thick.

Chef Tips

• Warm the cottage cheese just until lukewarm, not hot. Too much heat kills the yeast before the dough even rises
• Crush the dill seeds lightly before adding to release their aromatic oils
• The dough should be stiff but sticky. Don’t add extra flour beyond what it takes to reach that consistency
• Check the bread at 40 minutes. The top should be golden brown and a tap on the surface should sound hollow

Variations

• Add a tablespoon of grated Parmesan to the dough for a savory, cheesy dill bread
• Replace whole wheat flour with a mix of half whole wheat and half all-purpose for a lighter crumb
• Brush the top with melted butter and sprinkle with coarse salt and extra dill seed right after baking