Dill caraway rye bread – Light and airy, with a soft crust and filled with caraway and dill seeds, this egg free bread is just what you need to make delicious deli sandwiches.
I’m happy to be working again with Red Star Yeast and bring you a flavorful easy to make rye bread.
I’m a country girl but on weekends I’m a city girl all the way. Before coming to US, I’ve lived pretty much in the city, except for the summer vacations. Small shops everywhere, corner bakeries and lots of delis. No matter the time of the day there was at least one deli opened to make amazing sandwiches.
In my first year of college there was this small Mom & Pap Jewish deli just cross the street and there I had my first rye bread deli sandwich. It was an accident. Although my family roots are in the countryside, our land was mostly cultivated with wheat and corn. They may have had some rye, but I do not remember my grandma ever making rye bread.
With that first rye bread deli sandwich I knew I had discovered the mother of all sandwiches. Sure, you can make sandwiches on any bread, but if you want a deli sandwich, you gotta have rye bread, especially one that’s easy to make, light and soft packed with dill and caraway seeds.
The recipe for this dill caraway rye bread comes from Red Star Yeast. As usual I didn’t change much, actually just used butter instead of shortening and changed a little bit the directions. Instead of kneading the bread by hand I used my trusty stand up mixer, which does the job way better than me.
Even if you knead by hand or let the mixer do the job, you’ll end up with two beautiful, soft and flavorful loaves. For best results you have to let the loaves cool before slicing them.
I usually slice mine all the way, place the slices in a freezer bag and just take them out as needed.
Connect with Red Star Yeast
Do you love to bake? Share your baked with love treats below!
Everything that’s baked with love, in your own kitchen can be linked. I can’t wait to see your amazing goodies!!!
And to make things sort of organized, here are some simple rules.
How to participate (the rules):
1.) Bake something with love and blog about it. Anything, no matter the complexity, baked from scratch in your own kitchen. Or it could be an informative post, a tutorial or how-to post. Anything that will inspire us to bake more at home. If you don’t have a blog and you’d like to participate, please email me a photo of your bread and the recipe and I will create a page for it.
2.) Include a link back to this post letting your readers know about this monthly event. Uploading the logo in your post or sidebar would be highly appreciated.
3.) Please link only posts from the current month. You can link as many as you want!
All submissions will be added to a Baked with love Pinterest board . Also I’ll do my best to promote everyone’s post on other social media channels. I’ll be using the #bakedwithlove hashtag for Twitter and Google+ (feel free to use this to promote linked posts, as well)
Lets get baking!