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Dilly Caraway Rye Bread

Light and airy, with a soft crust and filled with caraway and dill seeds, this egg free bread is just what you need to make delicious deli sandwiches.
Dilly Caraway Rye Bread
Yield 2 loaves

Ingredients

  • 2 1/2 to 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 2 teaspoons caraway seeds
  • 2 teaspoons dill seeds
  • 1 cup milk
  • 3/4 cup water
  • 2 tablespoons shortening
  • 1 1/2 cups rye flour

Instructions

  • In stand mixer bowl, add 1 3/4 cups bread flour, yeast, sugar, salt, caraway and dill seed; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in rye flour and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8½x4½-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes or until golden brown. Cool in pans for 10 minutes. Remove breads from pans and finish cooling on wire rack.

Notes

Photo by A Treats Affair.