DILL RYE BREAD RECIPES RECIPES

Steps:

• "1. In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in rye flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. 2. Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes. 3. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack. "

Steps:

• 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.