Rye Dilly Bread

An easy to make rye bread loaded with onion, dill and caraway!

Rye Dilly Bread


2 loaves



Prep Time


Bake Time

40 to 45 minutes

Rise Time

60 minutes

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  • 3 cups all-purpose flour
  • 1 cup rye flour
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1 cup small curd cottage cheese
  • 1 cup sour cream
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 tablespoon minced onion
  • 1 tablespoon dill weed
  • 1 tablespoon caraway seed
  • 2 eggs


  1. Combine 2 cups all-purpose flour, rye flour, undissolved yeast, baking soda and salt in a large mixing bowl.
  2. Combine cottage cheese, sour cream, water, butter, honey, molasses, onions, dill weed and caraway seeds; heat to very warm (120° to 130°F). Add to flour mixture and mix on medium speed of electric mixer for 30 seconds. Add eggs; mix for 1 minute. Add remaining 1 cup all-purpose flour and mix for 2 to 3 minutes.
  3. Divide batter equally between 2 well greased 8-inch round cake pans OR 1-1/2-quart casserole dishes. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
  4. Bake in preheated 350°F oven for 30 to 35 minutes or until golden brown. Remove from oven; let sit for 5 minutes before removing from pans. Cool completely on wire rack.

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