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

Previous Next

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.