Save on Pinterest

Dill Rye Rounds

Total Time

Prep: 20 min. + rising Bake: 30 min.

Makes

2 loaves

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!
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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

  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.

Nutrition Facts

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Carol
    Jun 22, 2020

    In response to Barbara"s problem. If you heat the water and shortening to 120 to 130 degrees an mix it in with the yeast mixture, it will kill the yeast. That is the problem. Cool the water/sjorteningto lukewarm before adding to yeast

  • Barbara
    Apr 5, 2020

    I made this recipe twice. First time I thought I had done something wrong because it did not rise and it was hard as a brick. The second time I made this, I made sure to follow the recipe very carefully. It still did not rise. My brother who works construction jokingly said he wanted the recipe to make bricks at work. Sorry to who ever submitted this recipe, but something is missing.