Dill Rye Rounds Recipe
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Dill Rye Rounds

By: Betty Pittman  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 61 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 20 servings
 

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups rye flour
  • 1/2 cup instant nonfat dry milk powder
  • 2 (.25 ounce) packages 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

  1. In a mixing 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 degrees F-130 degrees F. 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 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by Momma Ann 
This is an incredible bread! The rye and dill are the perfect blend. It is a great bread for... MORE

 
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