Whole Wheat Dill Bread

This bread machine loaf has a secret weapon: cottage cheese and yogurt baked right into the dough.

That combo gives you an incredibly soft, moist crumb with a subtle tang that plays off the earthy bite of whole dill seed and minced onion.

The blend of whole wheat flour, bread flour, and a tablespoon of vital wheat gluten means this loaf rises tall and holds together when sliced, even with all that extra moisture from the dairy.

Just load everything into the machine and press start. That’s the whole recipe.

Slice it thick for sandwiches, toast it alongside scrambled eggs, or serve warm wedges next to a bowl of creamy tomato soup.

Pro Tips

• Use whole dill seed, not dried dill weed. The seeds have a warm, almost caraway-like bite that stands up to baking much better than the leafy herb.
• The cottage cheese and yogurt should be at room temperature before adding. Cold dairy can slow down the yeast and give you a dense loaf.
• Lecithin acts as a natural emulsifier here, keeping the crumb tender. If you can’t find it, the bread will still work, just slightly less soft.