Artisan Dill Bread Recipe: Herbed Crust With Tangy Open Crumb

This artisan dill bread recipe transforms simple dough into a fragrant loaf with a herbaceous crust and open, tangy crumb—perfect for elevating any meal. The secret lies in balancing fresh dill's bright flavor with a well-hydrated dough that develops a crisp exterior while staying tender inside.

I've perfected this technique over years of baking, ensuring the dill's aroma infuses every bite without overpowering the bread's natural warmth.

What sets this recipe apart is the two-stage fermentation: an initial bulk rise followed by a cold proof in the fridge. This slow development deepens the bread's flavor and improves texture, while scoring the loaf before baking creates that signature open crumb.

The dough's hydration level—just over 70%—gives it a satisfying chew without being dense, making it ideal for slicing thin or serving as a hearty side.

By baking at 400°F, you'll achieve a golden crust with subtle char, while the interior remains soft and slightly sticky—classic artisan characteristics. The dill's anise notes mellow beautifully during baking, creating a complex flavor profile that pairs wonderfully with butter, soups, or even as a base for open-faced sandwiches.

This bread isn't just a side; it's the star of the table.

The recipe accommodates both fresh and dried dill, so adjust based on what you have. For extra depth, consider adding a touch of garlic or lemon zest to the dough.

Once baked, the aroma alone will draw everyone to the table—proof that homemade bread can rival any bakery's offerings. Let's get started on creating your own loaf.

Ingredients for artisan dill bread

The perfect blend of flour, herbs, and yeast creates a fragrant loaf with crisp crust and open crumb.

The flour is non-negotiable here—King Arthur or Bread Flour from Whole Foods or Penzeys gives that artisan texture. Fresh dill is ideal, but dried works at one-third the amount if you're in a pinch. The yeast? Fresh is best—test it in warm water first to ensure it bubbles. For butter, European-style melts cleaner. I always buy mine from Costco in bulk. The milk should be warm but not hot—just enough to dissolve the sugar without killing the yeast. If your kitchen runs cold, pop the milk in the microwave for 20 seconds.

No fresh dill? Dried dill at one-third the amount works, but the flavor won't be as bright. Want extra depth? Add lemon zest or garlic powder to the dough. The cornmeal is key for scoring—Bob's Red Mill is my go-to. For the yeast, if you can't find active dry, instant yeast works too (just skip the sugar). The egg adds structure, but if you're making this vegan, flax egg works perfectly. Pro tip: Toast your dill seeds lightly before chopping to intensify their flavor—trust me on this.

This dough keeps for 24 hours in the fridge before shaping, which gives you flexibility. Once shaped, it's best baked immediately, but you can proof it overnight in the fridge for deeper flavor. The loaf stays fresh for 3-4 days at room temperature, wrapped in a towel. For longer storage, freeze slices between parchment paper—reheat in a toaster for crispiness. The crust gets harder as it cools, so slice while still warm for that artisan texture.

Step-by-step instructions for artisan dill bread

This method delivers a crispy, herbed crust and airy open crumb every time.

In a small bowl, combine the 1.25 cups warm whole milk (about 100°F) with the 1 tbsp granulated sugar and 0.25 oz active dry yeast. Let it sit for 5-10 minutes until frothy. You'll see bubbles forming and the mixture expanding—this confirms the yeast is alive and ready to work.

If no bubbles appear after 10 minutes, your yeast may be inactive. Start fresh with a new packet. The warm milk activates the yeast while the sugar provides initial food for fermentation. Don't skip this step—proper yeast activation ensures good rise and flavor development.

In a large mixing bowl, combine the 4.5 cups all-purpose flour, 1.5 tsp salt, 1 tsp dried dill, and 0.5 tsp garlic powder. Make a well in the center and pour in the yeast mixture, 1 whole large egg, and 0.25 cup cold unsalted butter (cubed).

Using a wooden spoon or dough whisk, gradually incorporate the dry ingredients into the wet until a shaggy dough forms. Then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked—this indicates proper gluten development. If it's too sticky, add 1 tablespoon of flour at a time until workable.

Lightly grease a large bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours or until doubled in size. While it rises, finely chop the 0.5 cup fresh dill (including stems) and set aside.

After the dough rises, punch it down to release air, then shape it into a loaf. Place it seam-side up on a parchment-lined baking sheet dusted with 0.5 cup cornmeal. Press the chopped fresh dill firmly into the top surface, creating an even herbed crust. This step is what gives your bread its signature flavor and texture.

Cover the dough with a towel and let it proof for another 30-45 minutes until it rises about 50% more. Preheat your oven to 375°F with a baking stone or inverted baking sheet inside. The stone helps create steam for that perfect open crumb.

Bake the bread for 25-30 minutes until it's golden brown and sounds hollow when tapped on the bottom. For extra crispiness, brush the top with a little water immediately after removing from the oven. Let it cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy texture.

While the bread cools, mix the 0.25 cup ice water with 1 tsp dried dill and brush this mixture lightly over the top of the warm bread. This creates a glossy finish and enhances the dill flavor. The ice water also helps set the crust for that perfect balance of crispy exterior and tender interior.

Slice with a serrated knife for clean cuts through the open crumb. Serve warm with butter or your favorite dipping oil. The bread will continue to develop flavor as it cools, making it even more delicious the next day.

Perfect pairings for this artisan dill bread

Butter Pairings

This herbed bread shines with European-style cultured butter—I love Plugrá or Kerrygold for their rich, slightly tangy flavor.

Spread a generous layer on warm slices, or melt it with a pinch of fresh dill and a squeeze of lemon for a compound butter that takes this bread to the next level. 🧈

For a gourmet touch, try herb-infused butter by mixing softened butter with 2 tbsp chopped fresh dill, 1 tsp lemon zest, and a pinch of salt. Roll into a log, chill, and slice onto warm bread straight from the oven.

Soup Companions

The open crumb of this bread soaks up broth beautifully, making it ideal for creamy potato leek soup or roasted tomato basil soup. The dill's anise notes complement the earthiness of leeks and tomatoes perfectly. Serve with a side of crème fraîche for extra richness.

For a lighter option, pair with chilled cucumber-dill soup—the bread's crisp crust contrasts wonderfully with the cool, refreshing broth. Add a sprinkle of toasted dill seeds on top for an extra flavor layer.

Dipping Oils

Infuse extra-virgin olive oil with 1 tbsp fresh dill, 2 garlic cloves, and a pinch of salt for a fragrant dipping oil. Heat gently for 5 minutes, then strain and drizzle over warm bread slices. The oil's fruity notes enhance the bread's herbal profile.