Onion & Dill Rye Bread

A delicious blend of onion and dill make this hearty rye bread truly unique. This bread makes excellent sandwiches and is great paired with a variety of savory spreads, soups and dips.

Onion & Dill Rye Bread

Prep Time: 2 hours, 17 minutes
Bake Time: varies
Share Formula:


Bread Flour80-8016-
Dark Rye Flour20-204-
Livendo S4003-3-600
Saf-Pro Ibis Green-80.5-100
Saf-Pro Lesoft-40.25-50
Red Star Block Yeast2-2-400
Water +/-75-7515-
Dehydrated Onions10-101-

Lesaffre Products Used


In a spiral mixer, combine all ingredients (reserve onions and dill) and blend on your mixer’s first speed for 1 minute. Next, increase to your mixer’s second speed and continue to mix for 6 minutes, or until dough is fully developed. Add onions and dill and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is fully developed, let rest for 30 minutes covered, fold and then let rest for a second 30 minutes.


Next, divide and scale dough into 1 lb. 3 oz. (510 g) portions and shape as desired. Let dough proof for about 70 minutes at room temperature before baking. After proofing has completed, place into a pre-heated 450°F (232°C) oven to start, and then lower temperature to 400°F (200°C) and bake (with 10-second steam) until bread is golden brown. Remove from oven and let cool.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.