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Baking recipe · from the recipe book

Dill, Cheddar and Rye Potato Loaf

A moist, tender loaf with grated potato, a hint of rye, pockets of sharp cheddar and a bright, grassy dill flavor under a cheesy crust.

Dill, Cheddar and Rye Potato Loaf

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ⅔ cup60 gRye flour, medium
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup diced150 gRusset potatoespeeled and finely grated
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • 2¼ cups sprigs20 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 large100 gEggs
  • 1 cup (240 ml)240 gPlain kefir, low-fat
  • ¼ cup50 gOlive oil
  • 2 tsp10 gYellow mustard
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the canola oil.
  2. Grate the potato, then squeeze it firmly in a clean towel to remove as much liquid as you can.
  3. In a large bowl, whisk the all-purpose flour, rye flour, baking powder, baking soda, salt and black pepper to make the dry mixture.
  4. Add the squeezed potato, the dill, the green onion and 120 g (about four-fifths) of the cheddar to the dry mixture and toss to coat; set the remaining fifth of the cheddar aside for the top.
  5. In a second bowl, whisk the egg, kefir, olive oil and mustard until smooth to make the wet mixture.
  6. Pour the wet mixture into the dry mixture and fold gently just until no dry streaks remain; the batter will be thick.
  7. Scrape the batter into the pan, smooth the top and scatter the remaining fifth of the cheddar over it.
  8. Bake 55 to 65 minutes, until the top is deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 45 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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