This no-knead cottage cheese dill bread is amazing! If you make bread, you’ve gotta try this.
An abundance of dill and a love of bread led me to search for some sort of dillicious bread. Thanks to Rebecca at FoodieWithFamily.com and her dad for the inspiration for this recipe.
I decided to combine elements of Rebecca’s recipe with ones from my all time favorite Crusty No-Knead Bread recipes. The results are ridiculously awesome! Crusty outside and super moist soft inside.
I’ve tested this recipe numerous times this summer at various potlucks and barbecues. Every time, it got rave reviews. And now, I’m ready to share my version of this artisanal no-knead cottage cheese dill bread.
Just a heads up, when shaping the dough, the dough will be relatively soft requiring a gentle but determined touch using plenty of flour to stretch and shape the dough. No big deal – you got this!
- 1 1/2 cups whole wheat flour
- 3 1/2 cups all purpose flour
- 1 1/2 Tbsp rapid rise yeast
- 2 tsp salt
- 1 Tbsp granulated sugar
- 1 cup water
- 2 cups cottage cheese (500 g container)
- 2 Tbsp canola oil
- 2 Tbsp dried minced onions
- 3 Tbsp fresh chopped dill
- 2 eggs
- 1/2 Tbsp cornmeal
- In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
- In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
- Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
- Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
- After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.
- Grease a 5 x 10 inch area on baking sheet and sprinkle with cornmeal.
- Split dough into halves. Dough will be quite soft, use as much flour as needed to shape dough and prevent sticking.
- Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Form into an oval bread shape, about 4 x 9 inches.
- Place formed dough on greased baking sheet.
- Cover with clean towel and let rest 40 minutes (if using dough from refrigerator, let rest for 1 hour).
- Repeat with remaining dough or keep remaining dough refrigerated for later use.
- Preheat oven to 450°F/232°C.
- Dust dough lightly with all purpose flour.
- Using a serrated knife make three diagonal slashes through top of dough.
- Bake until well browned, about 30 minutes.
- Makes 2 loaves
- Any cottage cheese curds that stick out on top of the dough will brown more than the dough. Poke them into the dough or remove them and tuck them into the bottom of the dough.
The liquid ingredients with all that glorious fresh dill. Remember, yeast needs warm temperatures to become active but anything too hot will destroy them. Heat liquid ingredients gently to (100-110°F/38-43°C), just slightly above body temp.
Dough rising to double the size.
A dusting of flour for that old world look and slits across the top to keep the bread from bursting out the side. Remember to poke in any cottage cheese curds that might be poking out.
Fresh, out of the oven ready for butter!
If you love making bread, I think you’re really going to love this recipe. I’d love to hear your thoughts if you do make it.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.