While fresh dill around the house in typically NOT a problem for us (we both LOVE fresh dill), I wanted to use up the fresh herbs before too long. I kind of wanted to use the dill for a version of Dilly Bread (NOT the real deal from Mom’s recipes, but something similar), and then top the slices with whipped cream cheese, fresh sprouts, and salt and pepper.
Mission accomplished.

SO good.
And, the neighbors enjoyed the fruit of the harvest this time, too!

Rustic Dill & Onion Bread

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Rustic Dill & Onion Bread

1 1/2 cups warm water
1 1/2 tsp. dry, active yeast
1 tsp. sugar
1/2 tsp. sea salt
1 Tbs. fresh dill weed, chopped
1/2 Tbs. dried onion flakes or pieces
3 1/2 cups all purpose flour

Mix together the water, yeast, and sugar in a large bowl and allow the yeast to “bloom” for about 10 minutes.
Add the salt, dill, and onion, and stir well.
Next, mix in the flour until well combined and doughy.

Loosely cover for two hours and let the dough rise.

With floured hands, form the dough into a lovely boulé round loaf, or push into a parchment lined loaf pan.

Preheat the oven to 425 degrees, for at least 1 hour, so the oven is nice and hot.

Bake the bread dough for 20-30 minutes, until just beginning to brown on top.

Cool for 20-30 minutes.

Slice and serve with warm butter, OR whipped cream cheese and sprouts, with freshly ground pepper and sea salt. Um … YUM! (Oh, I also like to poach a few eggs and serve over the top of the buttered, toasted bread!)