Dill & Sesame Pan Loaf

This aromatic, tender milk bread is studded with fresh dill and crowned with nutty sesame seeds. Enriched by warm milk and gently sweetened, the dough yields a soft crumb and golden crust. Perfect for sandwiches, toasting, or serving alongside soups and salads, this loaf strikes a balance between rustic charm and elegant flavor. With simple pantry ingredients and straightforward steps, you’ll have homemade bread on the table in just a few hours.

Cooking Time

Preparation & Mixing: 15 minutes
First Rise: 1 hour
Shaping & Second Rise: 20 minutes
Baking: 35 minutes
Cooling: 15 minutes
Total: Approximately 2 hours 25 minutes

Ingredients

• 400 ml warm milk (about 110 °F/43 °C)

• 2 tbsp (26 g) granulated sugar

• 1 tbsp (8 g) active dry yeast

• 600 g (4 cups) all-purpose flour, plus extra for kneading

• 1 tsp (5 g) salt

• 1–2 tbsp fresh dill, finely chopped

• 2 tbsp vegetable oil or melted butter (for brushing)

• Sesame seeds, for topping

Step-by-Step Cooking Directions

1. Activate Yeast: In a large bowl, whisk together warm milk, sugar, and yeast. Let rest 5–10 minutes, until frothy.

2. Form Dough: Stir in salt and chopped dill. Gradually add flour, mixing with a wooden spoon until a shaggy dough forms.

3. Knead: Turn onto a lightly floured surface and knead 8–10 minutes, until smooth and elastic.

4. First Rise: Lightly oil the bowl, return the dough, cover with a clean towel, and let rise in a warm spot 1 hour, until doubled.

5. Shape Loaf: Punch down to deflate. Shape into a loaf or round boule and place on a parchment-lined baking tray or in a greased loaf pan.

6. Second Rise: Cover loosely and let rest 20 minutes, until puffy.

7. Prepare for Baking: Preheat oven to 200 °C (390 °F). Brush the top with oil or melted butter, then sprinkle generously with sesame seeds. Score the surface with shallow cuts for decoration.

8. Bake: Bake 35 minutes, until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

9. Cool: Transfer to a wire rack and cool at least 15 minutes before slicing.

Nutritional Information

(Per slice; yields 12 slices)
Calories: 180 kcal • Protein: 5 g • Carbs: 28 g • Fat: 5 g • Fiber: 1 g • Sodium: 180 mg

Origins and Popularity of the Recipe

Milk-enriched breads trace back to European farmhouse traditions, prized for their soft crumb and longer shelf life. Infusing fresh herbs like dill is common in Scandinavian and Eastern European baking. Sesame-topped loaves rose to popularity in Middle Eastern and Mediterranean cuisines. Today, dill-and-sesame breads appear on artisan bakery menus and home-baking blogs for their bright flavor and visual appeal.

Reasons Why You’ll Love This Recipe

• Soft, tender crumb: Thanks to milk enrichment and gentle kneading.

• Fresh herbal lift: Dill adds a burst of brightness in every slice.

• Crunchy topping: Sesame seeds lend a toasty contrast to the pillowy interior.

• Versatile loaf: Equally good for sandwiches, toast, or alongside hearty soups.

Health Benefits

• Dill: Rich in antioxidants, vitamin C, and anti-inflammatory compounds.

• Sesame seeds: Provide healthy fats, calcium, and magnesium.

• Homemade control: No preservatives or excess sodium found in store-bought breads.

Serving Suggestions

• Slice and spread with herbed cream cheese or garlic butter.

• Use for open-face sandwiches topped with smoked salmon or avocado.

• Serve warm alongside tomato basil soup or Greek salad.

Common Mistakes to Avoid

• Too-hot milk: Temperatures over 120 °F can kill yeast—aim for 105–115 °F.

• Under-kneading: Insufficient kneading yields dense, uneven texture.

• Overproofing: Letting the dough rise too long causes collapse; stick to timing.

• Skipping the second rise: Results in a tight crumb and poor oven spring.

Pairing Recommendations

• Cheeses: Feta, goat cheese, or Havarti complement the dill flavor.

• Spreads: Olive tapenade, hummus, or tzatziki echo Mediterranean notes.

• Beverages: A crisp white wine (Sauvignon Blanc) or herbal tea (chamomile).

Cooking Tips

• Uniform loaf shape: Use a bench scraper to create clean edges when shaping.

• Steam in the oven: Place a shallow tray of water on the bottom rack during baking for a glossier crust.

• Flavor variations: Stir in garlic powder or grated Parmesan for extra depth.

Similar Recipes to Try

• Garlic & Herb Focaccia

• Chive & Cheddar Milk Loaf

• Za’atar Flatbread

Variations to Try

• Whole Wheat: Substitute up to half the flour with whole-wheat flour.

• Seed Medley: Top with poppy, sunflower, or pumpkin seeds.

• Cheesy Twist: Fold in ½ cup shredded cheese into the dough.

Ingredient Spotlight

Fresh Dill: This feathery herb imparts a clean, anise-like flavor and is rich in vitamins A and C. Chopping it finely ensures even distribution, brightening every bite without overpowering the bread’s mild sweetness.

Conclusion

This Dill & Sesame Pan Loaf brings together time-honored techniques and global flavor influences in one irresistible loaf. Soft, rich milk dough meets herbal dill notes and a toasty sesame crust—an everyday bread that elevates sandwiches, toasts, and table spreads. With simple ingredients and clear steps, you’ll soon master a signature homemade loaf that delights both family and guests.

FAQ Section

1. Can I use instant yeast instead of active dry?
   Yes—use 2 tsp instant yeast and skip the activation step. Add directly to flour.

2. How do I know when the dough is kneaded enough?
   The dough should be smooth, elastic, and pass the “windowpane” test (stretch a small piece until thin without tearing).

3. Why did my loaf collapse after baking?
   Likely overproofing or too-weak dough structure. Reduce rise time and ensure proper gluten development through kneading.

4. Can I substitute milk with a plant-based alternative?
   Yes—oat or soy milk work, though crust and crumb may brown differently.

5. Is refrigeration instead of room-temperature rising OK?
   A cold retard in the fridge overnight develops deeper flavor—allow dough to come back to room temperature before baking.

6. How do I store leftovers?
   Cool completely, then wrap tightly in plastic or store in an airtight container for up to 3 days at room temperature.

7. Can I freeze this bread?
   Wrap cooled slices or whole loaf in foil and freeze up to 2 months. Thaw at room temperature or reheat in the oven.

8. Why isn’t my crust golden?
   Brushing with milk or melted butter before baking encourages browning; baking at the correct temperature is also crucial.

9. My dough was sticky—what went wrong?
   Add flour a tablespoon at a time during kneading until manageable; avoid adding too much to prevent dryness.

10. Can I mix dried dill instead of fresh?
    Use 1 tsp dried dill in place of 1 tbsp fresh; add early in the mixing process to rehydrate.