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Baking recipe · from the recipe book

Feta and Dill Rye Braid

A soft, earthy rye braid laced with salty, tangy feta and fresh dill under a deep golden, glossy egg-washed crust.

Feta and Dill Rye Braid

Ingredients

  • 3 cups300 gRye flour, medium
  • 1⅔ cups220 gBread flourplus a little for dusting, if needed
  • ¾ cup180 gWaterlukewarm, about 95°F (35°C)
  • ½ cup (120 ml)140 gWhole milklukewarm
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg beaten for the wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1 tbsp25 gHoney
  • 1 packet7 gInstant yeast
  • 1⅛ tsp7 gSalt
  • 1 cup crumbled140 gFeta cheesecrumbled finely, divided: 115 g for the dough, 25 g for the top
  • 1 cup sprigs10 gFresh dillfinely chopped

Steps

  1. Before you start, crumble the feta and set aside about one-sixth of it for the top; chop the dill. Crack one egg into a cup for the dough and beat the second egg in a separate small bowl for the wash; cover the wash and refrigerate it.
  2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mix.
  3. In another bowl, whisk the lukewarm water, lukewarm milk, honey and the one dough egg to make the wet mix.
  4. Pour the wet mix into the dry mix and stir into a shaggy dough. Add the softened butter and knead by hand or with a dough hook for 8 to 10 minutes until smooth and slightly tacky; rye dough stays a little sticky, so dust with only a pinch of extra bread flour if needed. Measured against the combined weight of rye flour and bread flour, this is about 35% hydration from the water alone, about 62% counting the milk, with about 1.3% salt, kept low because the feta is salty.
  5. Knead in the larger portion of feta and the dill until evenly spread. Cover the bowl and let the dough rise at about 75°F (24°C) for 75 to 90 minutes, until puffy and about 1.5 times its size (rye rises less than wheat).
  6. Line a baking sheet with parchment. Turn the dough out, divide it into 3 equal pieces, and roll each into a 16-inch (40 cm) rope with lightly damp hands.
  7. Pinch the three ropes together at one end, braid them snugly, pinch the far end, and tuck both ends under. Set the braid on the baking sheet.
  8. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and a gentle poke springs back slowly. During the last 20 minutes, preheat the oven to 375°F (190°C).
  9. Brush the braid all over with half of the egg wash, wait 5 minutes, then brush with the remaining half for a glossy finish. Scatter the reserved feta over the top.
  10. Bake for 30 to 35 minutes, until deep golden and the center reads 190°F (88°C) on a thermometer; tent loosely with foil after 20 minutes if the top browns too fast.
  11. Cool the braid on a rack for at least 1 hour before slicing 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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