Dill Rye Rounds Recipe
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!
20 Servings
Prep: 20 min. + rising
Bake: 30 min.
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
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. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 125 calories, 1 g fat (trace
saturated fat), 1 mg cholesterol, 135 mg sodium, 25 g carbohydrate, 2 g
fiber, 4 g protein.
Dill Rye Rounds published in Best of Country Breads , p58
Beth Layman :)
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!
20 Servings
Prep: 20 min. + rising
Bake: 30 min.
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
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. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 125 calories, 1 g fat (trace
saturated fat), 1 mg cholesterol, 135 mg sodium, 25 g carbohydrate, 2 g
fiber, 4 g protein.
Dill Rye Rounds published in Best of Country Breads , p58
Beth Layman :)
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