Dill Rye Rounds Recipe
This herb bread has always been a success when I've made it for family and friends. But I was really proud when it became a prize-winning recipe in a local newspaper contest!
- 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
- 1-1/2 cups rye flour
- 1/2 cup instant nonfat dry milk powder
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 teaspoon dill seed
- 1 teaspoon dill weed
- 1-3/4 cups water
- 2 teaspoons shortening
- In a bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes.
- With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Dill Rye Rounds in Best of Country Breads 2000, p58
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