When you want or need a hearty, dark, and grainy loaf, this dilly rye bread will serve more than nicely.
This flavorful rustic rye bread is perfect for savory and strongly flavored sandwich fillings.
![](https://kneadygirl.com/wp-content/uploads/2020/08/dill-rye-bread-pin-2-683x1024.jpg)
Flavor without Overpowering
The caraway and dill seeds add a ton of flavor to these loaves. They do not however overpower the bread so that it is all a person tastes. The flavor will merely compliment whatever is put between slices.
However, if a person truly dislikes dill or caraway, this is not the bread to serve them.
Substitutions
Dark rye flour works extremely well in this recipe, but a person could also use light rye flour if that is more preferable.
For an even darker flavor and grainier texture use pumpernickel flour.
![A loaf of dill rye bread sitting on a white cloth with jars of seeds in front.](https://kneadygirl.com/wp-content/uploads/2020/08/rye-dill-bread-hort-1024x683.jpg)
How to Serve
While a person could definitely toast and eat this with peanut butter, I’m going to suggest going in a different direction here.
This is the kind of bread that a Reuben should be served on for example.
Use it as a base for smoked meats and sharp cheeses. It is great with pickles and sauerkraut.
![A slice of dill rye bread sitting behind jars of seeds on a white cloth, rest of loaf in the background.](https://kneadygirl.com/wp-content/uploads/2020/08/rye-dill-bread-feature-722x1024.jpg)
Freeze for Later
For longer term storage, wrapped the cooled loaf in plastic wrap and freeze. Or slice and place the slices into a freezer bag and freeze.
Use up frozen bread within 6 months for best flavor. Let frozen bread thaw on the counter prior to serving.
Other Rye Bread Recipes to Enjoy
![A slice of dill rye bread on a white cloth surrounded by seeds and loaf of bread in the background.](https://kneadygirl.com/wp-content/uploads/2020/08/dill-rye-bread-square-720x720.jpg)
Dill Rye Bread
Hearty and full of flavor dill rye bread is the perfect base for savory and rich sandwich fillings.
Ingredients
- 1 Tablespoon Dry, Active Yeast
- 2 Cups Warm Water
- 1 Tablespoon Molasses
- 1 Tablespoon Salt
- 1 Egg
- 2 teaspoons Caraway Seeds
- 2 teaspoons Dill Seeds
- 2 Cups Dark Rye Flour
- 3 Cups Unbleached All-Purpose Flour
Instructions
- In a large bowl, combine the warm water, molasses, and yeast. Let sit until foamy, about 10 minutes.
- Add the salt, eggs, seeds, and rye flour. Stirring until combined.
- Begin adding the bread flour one cup at a time and mixing until a soft dough begins to form.
- Turn out onto a floured board and knead until the dough is soft and elastic.
- Oil a bowl and turn the dough around inside to coat. Cover the bowl with a towel and let rise until doubled about an hour.
- Grease 2 bread pans or a baking sheet.
- Punch down the dough and turn out onto a floured board.
- Knead slightly and divide the dough in half.
- Form the dough into 2 loaves - either in a bread pan or rounds/logs on the baking sheet.
- Cover the pan with a towel and let rise until doubled, about 45 minutes.
- Meanwhile preheat the oven to 375 degrees Fahrenheit.
- Bake the bread in the preheated oven for 35 to 40 minutes or until golden and sounds hollow when tapped with a knuckle.
- Remove from the pans immediately to cool completely on wire racks before slicing.
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Nutrition Information:
Yield: 32 Serving Size: 1 sliceAmount Per Serving: Calories: 74Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 202mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
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