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Dilly Caraway Rye Bread

Caraway and dill seeds add a tasty touch to this rye bread.


This recipe is featured at Roxana's Home Baking.

Average: 5 (1 vote)
This recipe makes 2 loaves
Bread Flour2+1/2 to 3 cups
Active Dry Yeast4+1/2 tsp
Sugar2 TBSP
Salt2 tsp
Caraway seeds2 tsp
Dill seeds2 tsp
Milk1 cup
Water3/4 cup
Shortening2 TBSP
Rye flour1+1/2 cups

In large mixer bowl, combine 1+3/4 cups bread flour, yeast, sugar, salt, caraway and dill seed; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 35 to 40 minutes or until golden brown. Remove from pans; cool.



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Dilly Caraway Rye Bread

Not hard to make! I buy dill-rye bread at the store, so I thought I would try making it instead...glad I did! I love this bread!

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