Best 2 Candis Dill Rye Bread Recipes

Candis dill rye bread, with its robust flavor and slightly tangy taste, is a delightful bread that has been enjoyed by people for ages. This iconic loaf's distinctive flavor comes from the harmonious blend of crisp rye flour, aromatic caraway seeds, and fresh dill, which impart an earthy, herbaceous quality. Whether you're a seasoned baker or a novice in the kitchen, creating your own loaf of candis dill rye bread at home is a rewarding and sensory-pleasing experience. In this article, we'll guide you through the steps of making this classic bread, providing you with tips and techniques to achieve the perfect balance of flavors and textures. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a mouthwatering loaf of candis dill rye bread that will impress your taste buds and leave you longing for more.

Let's cook with our recipes!

DILL RYE ROUNDS

Dill Rye Rounds image

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!

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

GREEK OLIVE AND ONION BREAD

Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

Ingredients

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Steps:

Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat an oven to 450 degrees F (230 degrees C).
Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

Tips:

Use high-quality rye flour for the best flavor and texture.
Make sure the yeast is fresh and active before using it.
Dissolve the sugar in warm water before adding it to the yeast mixture.
Let the dough rise in a warm place until it has doubled in size.
Knead the dough for a few minutes before shaping it into a loaf.
Bake the bread in a preheated oven until it is golden brown and crusty.
Let the bread cool completely before slicing it.
Store the bread in an airtight container at room temperature for up to 3 days.

Conclusion:

Candi's Dill Rye Bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for sandwiches, toast, or croutons. This bread is also a great addition to any bread basket. With its slightly sweet and tangy flavor, Candi's Dill Rye Bread is sure to please everyone at your table.