Sourdough Dill Bread Recipe For Fresh, Flavorful Loaves

There’s something truly magical about baking your own bread, especially when that bread is as flavorful and aromatic as a sourdough dill bread. Combining the tangy complexity of sourdough with the fresh, herbaceous notes of dill creates a loaf that’s perfect for everything from sandwiches to a simple accompaniment with soups and salads.

This bread not only smells incredible as it bakes but also boasts a chewy crust and soft crumb that will delight both novice and experienced bakers alike.

Whether you’re looking to impress guests at your next dinner party or simply want to elevate your homemade bread game, this sourdough dill bread recipe is a must-try. With a few simple ingredients and some patience, you’ll be rewarded with a loaf full of character and taste that’s truly one-of-a-kind.

Plus, the natural fermentation process makes it easier to digest and adds depth to its flavor.

Why You’ll Love This Recipe

This sourdough dill bread is a perfect blend of rustic tradition and fresh herbaceousness. The sourdough starter adds a delightful tang and a chewy texture that store-bought breads can’t match.

The dill infuses the dough with a subtle, fragrant flavor that pairs beautifully with savory dishes.

One of the best parts? The recipe is flexible enough to allow you to tweak the herb quantity or add complementary ingredients like garlic or seeds.

Plus, baking sourdough at home is a rewarding process that reconnects you with the age-old craft of bread-making. This bread also keeps well and tastes even better the next day, making it ideal for meal prep or gifting.

Ingredients

• 500g bread flour (preferably unbleached)
• 100g active sourdough starter (fed and bubbly)
• 350ml lukewarm water
• 10g salt
• 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
• 1 teaspoon sugar (optional, helps fermentation)

Equipment

• Large mixing bowl
• Dough scraper or spatula
• Kitchen scale for accurate measurements
• Proofing basket (banneton) or bowl lined with a clean towel
• Dutch oven or heavy baking pot with lid
• Sharp knife or bread lame for scoring
• Clean kitchen towel

Instructions

1. Mix the dough: In a large bowl, combine the bread flour and lukewarm water. Stir until there are no dry spots and a shaggy dough forms. Cover with a towel and let it rest for 30 minutes to an hour (this is called autolyse and helps gluten development).
2. Add sourdough starter, salt, sugar, and dill: Add your active sourdough starter, salt, sugar (if using), and chopped dill to the dough. Mix thoroughly using your hands or a dough scraper until everything is well incorporated. The dough will be sticky but cohesive.
3. Bulk fermentation and stretch & fold: Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature for 4-6 hours. Every 30 minutes for the first 2 hours, perform a set of stretch and folds: wet your hands, pull one side of the dough up, and fold it over the rest. Repeat on all four sides. This strengthens the dough.
4. Shape the dough: After bulk fermentation, turn your dough onto a lightly floured surface. Shape it into a tight round loaf by folding the edges inward and creating surface tension by pulling the dough towards you while rotating it.
5. Final proof: Place the shaped dough into a floured proofing basket or bowl lined with a floured towel, seam side up. Cover and refrigerate overnight (8-12 hours) to develop flavor and improve texture.
6. Preheat your oven: Place your Dutch oven with its lid inside your oven and preheat to 230°C (450°F) for at least 30 minutes before baking.
7. Score and bake the bread: Carefully remove the hot Dutch oven. Turn your dough out onto parchment paper so the seam is now on the bottom. Using a sharp knife or bread lame, score the top with a few slashes. Transfer the dough with the parchment paper into the Dutch oven, cover with the lid, and bake for 20 minutes.
8. Finish baking: Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and crisp.
9. Cool before slicing: Transfer the bread to a wire rack and let it cool completely (at least 2 hours) before slicing to allow the crumb to set and flavors to fully develop.

Tips & Variations

Tip: Maintaining an active sourdough starter is key to baking successful sourdough bread. Make sure your starter is bubbly and has doubled in size before using.

Variation: For a more complex flavor, add 1-2 cloves of minced garlic or substitute dill with fresh rosemary or thyme.

Tip: If you don’t have a Dutch oven, try baking the bread on a preheated baking stone with a pan of water in the oven to create steam.

Nutrition Facts

Serving Suggestions

This sourdough dill bread is versatile and delicious with a variety of dishes. Here are some ideas to enjoy it:

• Slice and serve with creamy herb butter or olive oil and balsamic vinegar for dipping.
• Use it for sandwiches filled with smoked salmon, cream cheese, and capers for a fresh, flavorful bite.
• Pair it with a bowl of homemade soup like a hearty vegetable or classic tomato soup.
• Toast and top with avocado, lemon juice, and a sprinkle of chili flakes for a quick breakfast or snack.
• Serve alongside fresh salads such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light, balanced meal.

Conclusion

Baking sourdough dill bread at home is truly a labor of love that rewards you with a deeply satisfying loaf full of flavor and character. The combination of tangy sourdough and fresh dill provides a unique twist on traditional bread, making it a standout addition to any meal.

With patience and a few simple steps, you can enjoy homemade bread that is fresher, healthier, and more delicious than anything store-bought.

Whether you’re new to sourdough baking or looking to expand your bread repertoire, this recipe offers a wonderful way to bring fresh herbs into your baking. For more inspiration on wholesome and delicious meals, be sure to check out our other recipes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Happy baking!

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