Dilly Caraway Rye Bread | Red Star Yeast

Step 1

In large mixer bowl, combine 1¾ 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, about 1 hour.

Step 3

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, about 30 minutes. Bake in preheated 375°F oven for 30 to 40 minutes or until golden brown. Cool in pans for 10 minutes. Remove breads from pans and finish cooling on wire rack.

Step 5

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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Step 7

Recipe featured at A TrEATs Affair.