HERB AND RYE RECIPES

Steps:

• Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.
• Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
• Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
• Do Ahead: Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.

Steps:

• Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds; crush them together coarsely (or place the seeds between 2 sheets of waxed paper and crush them with a rolling pin).
• Add all the ingredients in the pan according to the order in the manufacturer's directions, adding the crushed seeds with the dry ingredients.
• Set crust on dark and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.