Cumin Dill Bread

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Confession: I am not much of a baker.  It’s time consuming, it’s precise, and I’m not very confident.  For some reason, I bought some instant yeast on a impulse a while back.  Now that I’m firmly into pantry cleansing, I’ve got to get that stuff used.  I had extra dill on hand from the Tangy Mushroom Barley Soup, and it sounded so good for bread.  The tang of dill.  Those dill seeds crying to be used.  Three jars of cumin.  Overflowing canisters of dry goods.  What’s a girl to do?  

Bake bread.

And it was so easy. It took me 10 minutes of work before American Idol, a quick knead, then baking during Hell’s Kitchen.  All firmly in time for an evening snack.  The crumb is dense, chewy, heart.  The flavor is tangy with dill and has a fragrant background flavor of cumin. Spread with good butter or dipped in olive oil – heaven.

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Cumin Dill Bread

  • 3 C whole wheat flour
  • 1 T sugar, plus 1/4 tsp 
  • 1 tsp salt
  • 1 C lukewarm water, plus 1/4 C
  • 1 packet instant yeast
  • 1/4 C chopped dill
  • 2 tsp ground cumin
  • extra virgin olive oil
  • 1 T dill seeds

Dissolve the yeast in 1/4 C water with 1/4 tsp sugar.  Make sure it foams so that you know it is active; this will take 3-5 minutes.  Meanwhile, stir together the flour, remaining sugar, salt, dill, and cumin.  Pour in the dissolved yeast and the remaining water and stir well until it is combined.  Knead until the dough is tacky, then cover it with a damp kitchen towel.  Let the bread rise for about an hour, until it is doubled in size.  Punch it down, then knead for another minute.  Oil a cookie sheet with the olive oil.  Form the dough into an eight inch disk and place on the cookie sheet.  Brush the bread with olive oil and sprinkle with the dill seeds.  If you like, slash a cross or a cross-hatch pattern into the surface of the bread with a serrated knife.  Bake for 35 minutes at 375º, then reduce the heat to 350º.  Bake covered with foil for an additional 10-15 minutes, until the bread is golden and done.

Makes 8 hearty slices.

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5 thoughts on “Cumin Dill Bread

  1. Hello!
    Very Interesting post! Thank you for such interesting resource!
    PS: Sorry for my bad english, I’v just started to learn this language 😉
    See you!
    Your, Raiul Baztepo

    • So glad you made it and enjoyed it! I loved the tangy, smoky flavor of this bread. I might need to make it again if I run into some nice dill at the farmer’s market.

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