Dill Batter Bread

Added: 24th August 2006


(0 votes)

The flavor of dill is best suited to dinner bread loaves like this one.


  • 2 Tbs. honey
  • 1 C. lukewarm water
  • 4 Tbs. dry yeast
  • 3 C. very hot water
  • 2 C. stone-ground cornmeal
  • 4 Tbs. vegetable oil
  • 3 tsp. fine sea salt
  • 6 C. whole-wheat flour
  • 2 C. unbleached all-purpose flour
  • 2 C. finely minced fresh dill weed


Combine the honey, lukewarm water, and yeast in a small bowl. Let the mixture stand until the yeast becomes foamy. Combine the hot water, cornmeal, oil and salt in a large bowl. When the mixture has cooled to warm, add the yeast mixture. Then add the flours, one C. at a time, stirring well after each addition. Stir the dill into the batter. Set the bowl, covered with plastic wrap and a damp clean linen dishtowel, in a warm place until the dough has tripled in bulk. Push the dough down with a large wooden spoon. Divide into two. Spray two 9 X 5-in. bread pans with cooking spray. Place one-half the dough into each prepared pan. Let the dough rise another 15-20 minutes. Pre-heat oven to 450 degrees F. Bake the bread for 10 minutes at 450 degrees F; then turn down the oven to 350 degrees F and continue baking for 50 minutes or until the tops are golden brown. Yields: two loaves. 

Review this recipe: