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Dilly Caraway Rye Bread

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
1

Reviews

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 14×7-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 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.

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Review & Comments

Sadie | Reply

5 stars
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.

beverly hendrickson | Reply

Thanks for your recipes they have helped me a lot

Lori Parker | Reply

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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