Homemade Bread with Dill
Description
Baking is prepared simply and quickly. The loaf turns out soft, aromatic, and very tasty! The amount of dill added to the loaf can be varied according to taste preferences. It can be 50–100 grams depending on the desired intensity of flavor. You can also add garlic and coarse salt to the filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients, wash the dill and pat it dry with a paper towel. If necessary, substitute whole‑grain flour with rye or first‑grade (premium) wheat flour.
- 2
Step 2
Slightly warm the water, it should be lukewarm (30‑35 °C). Dissolve the dry yeast in it with added sugar.
- 3
Step 3
Leave the yeast in a warm place for 3–5 minutes to activate, then add turmeric and salt, and stir.
- 4
Step 4
Gradually add the sifted whole‑grain flour to the liquid, combining the components with a spoon.
- 5
Step 5
After the whole‑grain flour, add the white flour to the dough in batches, sifting it while mixing the mass with a spoon. Set aside some flour (20–30 g) for the final kneading.
- 6
Step 6
When the dough becomes difficult to stir with a spoon, pour in the sunflower oil and finish kneading by hand, adding the remaining flour.
- 7
Step 7
Leave the resulting soft dough in a warm place for 30–40 minutes.
- 8
Step 8
After the specified amount of time, the dough should noticeably increase in volume. Knead it with your hands and place it on a work surface dusted with flour.
- 9
Step 9
Roll out the dough into a rectangular sheet about 1 cm thick and spread the finely chopped dill over it, leaving the edges of the dough free.
- 10
Step 10
Roll it up, pinch the edges of the dough, shaping the product into a loaf.
- 11
Step 11
With a sharp knife, make small cuts on the surface of the loaf and, if desired, brush with egg yolk.
- 12
Step 12
Leave the homemade dill loaf to rise for 5–10 minutes, then bake at 180 °C for 40–50 minutes until golden brown.