Danish Dill or Caraway Bread
Experience the warm and aromatic beauty of homemade Danish Dill or Caraway Bread, a classic European loaf brimming with rustic charm and flavor. This tender, golden bread combines the delicate, herbaceous notes of fresh dill or the nutty, slightly anise-like taste of caraway seeds, making it the perfect complement to savory dishes or a hearty spread of butter. Made with pantry staples like all-purpose flour, yeast, and a touch of melted butter, this recipe comes together effortlessly and features a second rise for an irresistibly fluffy texture. Brushed with milk before baking for a beautifully glossy crust, this bread is as stunning to look at as it is delightful to eat. Whether paired with soups, stews, or enjoyed on its own, this Danish twist on homemade bread is sure to become a staple in your baking repertoire. Perfectly soft, subtly fragrant, and incredibly versatile—baking this loaf is a sensory experience from start to finish.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Fresh dill, chopped (or dried dill or caraway seeds)
- 1 Egg, lightly beaten
- 2 tablespoons Milk (for brushing on top)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
Add the melted butter, beaten egg, salt, and chopped dill (or caraway seeds) to the yeast mixture. Stir to combine.
Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf or divide into smaller portions for rolls.
Place the dough into a greased 9x5-inch loaf pan or on a lined baking sheet. Cover loosely and allow to rise again for 30-40 minutes until nearly doubled in size.
Preheat your oven to 375°F (190°C). Brush the top of the loaf with milk for a glossy finish.
Bake for 25-30 minutes, or until the bread sounds hollow when tapped and the top is golden brown.
Remove from the oven and let cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 398.0 g | 145% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.3 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 136 mg | 10% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
