HOMEMADE RYE BREAD WITH DILL
Servings: 16 slices
Calories: 171kcal
Equipment
- stand mixer optional
- parchment paper optional
- kitchen scale optional
- kitchen timer optional
Ingredients
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup warm water 110-115 degrees
- ¼ cup packed brown sugar plus ¼ teaspoon
- 1½ cup warm water 110-115 degrees
- ¼ cup dark molasses
- 2 tablespoons olive oil
- 3 tablespoons caraway seeds
- 2 tablespoons dried dill weed
- 3 teaspoons salt
- 1¾ cups rye flour
- ¾ cup whole wheat flour
- 2¼ cups all-purpose flour
Instructions
- In a small bowl, dissolve the yeast in ¼ cup of warm water with ¼ teaspoon of brown sugar. Allow the yeast to sit for 5 minutes to get foamy.
- -In a large bowl with a wooden spoon, or in a stand mixer with the dough hook, stir together the yeast, water, ¼ cup packed brown sugar, 1½ cups warm water, molasses, olive oil, caraway seeds, and dill weed.
- -Stir in salt, rye flour, whole wheat flour, and all-purpose flour. If using a large bowl, switch to using your hands to mix the dough. Continue mixing (kneading) until the dough comes together to form a firm dough. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 5-6 minutes. Place the dough back into the bowl that has been sprayed with cooking spray. Spray the top of the dough. Cover the bowl with plastic wrap and place it in a warm, draft-free location to rise until doubled in size (approximately 1 hour).
- Punch the risen dough down and divide it into two equal portions. Roll each half gently on the counter to form two logs, approximately 12" long. Place each log onto a parchment-lined baking sheet, making sure to leave at least 5" of space between each loaf. Use a paring knife or bread lame to cut random X's in the tops of the loaves (optional) about ¼" deep.
- -Cover the loaves and place them in a warm, draft-free place to rise until doubled (approximately 1 hour).
- -Preheat the oven to 350 degrees F (175 degrees C).
- Bake in a preheated oven for 30-35 minutes or until golden brown and the loaves sound hollow when tapped. Remove to a wire rack to cool completely. Slice and serve.
Notes
Store this bread in an airtight container or bag at room temperature for up to 5 days.
Store this bread in an airtight container or bag in the refrigerator for up to 7-10 days.
May be frozen after baking. Cool completely and wrap or store in an airtight freezer container or freezer bag for up to 3 months.
Nutrition
Serving: 1slices | Calories: 171kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 191mg | Fiber: 3g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 2mg
