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Wednesday, March 18, 2015

Dill Rye Bread

Rye bread is awesome, this is one of my favorites and goes perfect for a Reuben or Reuben soup!!


2 1/4 teaspoons instant yeast
1 cup water
1 tablespoon sugar
1 tablespoon vegetable oil or butter
2 cups  Rye Blend
1 1/2 teaspoons salt
1 tablespoon dill seeds or dill weed
3/4 to 1 cup Unbleached All-Purpose Flour
3 tablespoons Rye Bread Improver
topping seeds of your choice


In a large bowl (or in a bread machine) combine the yeast, water, sugar, oil or butter, and Rye Blend, mixing till smooth. Cover and let rest for 45 minutes.

Add the salt, dill seeds or weed, 3/4 cup flour and Rye Bread Improver. Knead the dough till smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or prepare the dough in your bread machine set on the Dough or Manual cycle).

Shape the loaf into a slightly flattened round, set it on a sheet pan, and let it rise, covered, for 1 hour, or until it's almost doubled in bulk. Spray the loaf with water, and sprinkle with the seeds of your choice, if desired.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, or until it's golden brown and tests done; the center of the loaf should read 200°F on an instant-read thermometer. Cool the loaf on a wire rack or, for an extra-crispy crust, allow it to cool in the turned-off oven with the door cracked open.

Source: King Arthur Flour

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