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.
Yields 2 loaves
Light and airy, with a soft crust and filled with caraway and dill seeds, this egg free rye bread is just what you need to make delicious deli sandwiches.
15 minPrep Time
30 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 1 3/4 cups (210 grams) bread flour
- 2 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp salt
- 2 tsp caraway seeds
- 2 tsp dill seeds
- 1 cup milk
- 3/4 cup water
- 2 tbsp butter
- 1 1/2 cups (180 grams) bread flour
- 1 1/2 cups (180 grams) rye flour
Instructions
- In a mixing bowl combine 1 3/4 cups bread flour, yeast, sugar, salt and seeds. Whisk to combine.
- In a small saucepan heat the water, milk and butter until lukewarm.
- Pour over the flour mixture and mix at low speed until combined.
- Slowly, add the rye flour and enough bread flour to make a firm dough which cleans itself from the sides of the bowl.
- Take the dough out and place it in a greased bowl and turn to grease top. Cover with plastic wrap and leave at room temperature until doubled in volume, about 1 hour.
- When the dough is risen, punch it down and divide into two parts.
- Shape each half into a rectangle and roll it to make a log. Place each loaf into a greased 8X4" bread pans.
- Cover again with plastic wrap and leave at room temperature for 30 more minutes.
- Meanwhile, heat the oven to 375F.
- Bake the two loaves, in preheated oven, for 30 minutes or until golden brown.
- Let cool in pans for 10 minutes before removing. Cool completely on wire racks before slicing.
Notes
recipe from Red Star Yeast
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