Dill Rye Rounds Recipe
Dill Rye Rounds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.

Ingredients

  • 3-1/2 to 4 cups 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

Directions

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

Nutritional Facts

1 slice: 125 calories, 1g fat (0 saturated fat), 1mg cholesterol, 135mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 3-1/2 to 4 cups 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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