Caraway and Dill Rye Bread
Here’s an amazing designer bread loaf for a rueben sandwich. It’s also delicious toasted and enjoyed with butter and jam!
Ingredients
4 cups bread flour
2 cups rye flour
1/3 cup vegetable oil
1/4 cup caraway seeds
1/4 cup dried dill
1/4 cup sugar
1/4 cup dough enhancer
2 tbsp balsamic vinegar
1 tbsp salt
1 1/2 tbsp instant yeast
2-3 cups water
To make this dough with pre-made dough add one bag of Rhodes Bake and Serve Dough (dinner rolls, thawed) to your mixer, along with 2 cups of rye flour, 1 cup water, 1/4 cup caraway seeds, 1/4 cup dill, 1 cup water. Mix everything together adjusting water as needed. Follow recipe for proofing, shaping and baking.
Instructions
1
Combine all ingredients into the bowl of bread mixer. Adjust the water if needed to form a soft dough. Knead for 10 minutes.
2
Spray a large bowl with vegetable spray and transfer the dough to the prepared bowl.
3
Spray the top of the dough with vegetable spray, loosely cover and let the dough double in size (2-3 hours).
4
When the dough is ready, divide into three equal portions. Spray three bread pans with vegetable spray.
5
Shape the each dough piece into a loaf and place into the prepared loaf pan. Gently press the dough into the bread form.
6
Spray the top of the bread with vegetable spray and repeat with the other two dough pieces.
7
Once the dough is in the loaf pans, loosely cover and let the dough double in size or rise to about 1 1/2 inches above the loaf pan.
8
Preheat your oven to 350 degrees.
9
Bake the loaves in your preheated oven for about 45 minutes or until they are golden brown.
10
Remove the loaves from the oven and the loaf pans and let them cool on a cooling rack until they are totally cool. Serve and enjoy!
Tags:
BreadCaraway and Dill BreadChef BryanCooking with Chef BryanDesigner BreadRueben BreadRye Bread
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