Dill Rye Rounds

Name: Dill Rye Rounds
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

11 ingredients

5 steps

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

Directions

1

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.
2

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.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased
4

. Cover and let rest in a warm place until doubled, about 35 minutes.
5

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.