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Dill Rye Rounds

 Dill Rye Rounds
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!
20 ServingsPrep: 20 min. + rising Bake: 30 min.


  • 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


  • 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.

2 of 2

Dill Rye Rounds (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 125 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 135 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.