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!
Total TimePrep: 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. 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.
Nutrition Facts1 slice: 125 calories, 1g fat (0 saturated fat), 1mg cholesterol, 135mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.