5.0 from 1 reviews
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.
Yield: 2 loaves
  • 2½ to 3 cups bread flour
  • 2¼ tsp RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 2 tsp salt
  • 2 tsp caraway seeds
  • 2 tsp dill seeds
  • 1 cup milk
  • ¾ cup water
  • 2 Tbsp shortening
  • 1½ cups rye flour
  1. In large mixer bowl, combine 1¾ cups bread flour, yeast, sugar, salt, caraway and dill seed; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour.

  2. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7- 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 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 30 minutes. Bake in preheated 375°F oven 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.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  4. Recipe featured at A TrEATs Affair.

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  1. Excellent! I’ve tried dozens of sandwich bread recipes, and this bread is the best so far. The dill and caraway are subtle and don’t interfere with any spreads or fillings, regardless of whether they’re sweet or savory. The crumb is soft, moist, tender and slightly loose. I subbed rye sourdough discard for some of the rye flour and water. The dough is tacky but kneadable by hand. I was skeptical that there would be enough dough for 2 loaves, so made one loaf in a 9X5 pan and 2 buns. The first rise was just over an hour, but the second rise took much longer. Although there wasn’t a dramatic oven spring, the bread domed nicely.

  2. Thanks for your recipes they have helped me a lot

  3. Not hard to make! I buy dill-rye bread at the store, so I thought I would try making it instead…glad I did! I love this bread!

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