Rustic Onion Dill Bread
When I was a child, a family that occasionally watched me had a painting in their dining room that I would often stare at. Years later I learned this painting was actually a retouched photograph titled, Grace, by an artist named Eric Enstrom. It shows a lone man at a table, praying over his loaf of bread, and it does a beautifully simple job of portraying the modest and humble silence of giving thanks.
Sometimes I think about that lone man at the table when I’m baking bread. When I do, I am reminded of the many things in my life to be thankful for, and my ability to make delicious healthy food is one of them. This recipe is my absolute favorite for making loaf bread and I’m happy to be finally sharing it.
The secret ingredient is what gives these loaves their pillowy texture. What is the big secret? Surprise….it’s cottage cheese. Don’t worry if you serve it to haters of cottage cheese, because most people who say they hate it, will eat this bread. Once it’s cooked, you would never know it was in there, and I won’t tell if you don’t.
This bread is perfect on its own, slathered with butter or cream cheese, toasted, or used in a sandwich. The dill and onion flavor combination is rich and earthy, making the perfect flavors for creating a deli-style sandwich. Think dill pickles.
It’s super easy to make, and so delicious that you’ll want to make extra. On meal prep days I often make double batches and freeze the rest for future use. I owe the inspiration for this recipe to a cookbook gifted to me by my sister. I had previously wrote about trying out this recipe in the cookbook in a post called Cookbook Challenge.
This rustic bread may just end up on your new list of favorite recipes. You won’t be disappointed when your house fills with delicious smells wafting from the oven.
Rustic Onion Dill Bread
A rustic loaf with a secret ingredient that makes this bread soft and heavenly, in both taste and texture.
- 2 1/2 teaspoons dry active yeast
- 1 cup warm water (105-110 degrees)
- 4 tablespoons sugar
- 1 egg
- 16 ounces low fat cottage cheese
- 2 cups whole wheat flour
- 2 1/4 cups white bread flour
- 1/4 teaspoon baking soda
- 1 tablespoon onion powder
- 1 1/2 tablespoons dill
- 2 tablespoons melted coconut oil
- 2 teaspoons sea salt, plus more for garnish
- In a medium bowl, mix together yeast, water, and sugar. Set aside mixture until it bubbles and foams, about 10 minutes. When yeast has foamed, whisk in the egg and cottage cheese.
- Meanwhile, in a larger bowl, mix together, wheat and white flours, two teaspoons salt, baking soda, onion powder and dill.
- Add the wet ingredients to the dry ingredients and incorporate everything together to form a ball of dough. Knead dough for several minutes. Dough should be slightly sticky, but not too wet. Add a few extra tablespoons of flour if necessasry.
- Cover dough with towel and leave to rise in a warm place, for about an hour, or until doubled in size. While dough is rising, generously grease two bread loaf pans.
- After dough has risen, divide dough into two equal pieces. Knead each piece for a few minutes and shape into a loaf, then place into loaf pans for the second rise, for about 45 minutes.
- Shortly before second rise is finished, preheat oven to 350 degrees farenheit. Generously brush melted coconut oil all over each loaf and sprinkle sea salt over the top.
- Bake for 45-50 minutes, or until a deep brown. Bread should be slighlty crisp on the outside and heavenly soft on the inside. Let rest for 10-15 minutes before slicing.