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.
[mpprecipe-recipe:459]
Connect with Red Star Yeast
Facebook | Twitter | Pinterest | Google+
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!
OMG — that looks SO good! Rye is my all time favorite bread! I don’t dare make this though……..I’d eat both loaves while still warm so the butter melts! Sigh!! I’ll save this one for a special occasion dinner! I bet it would make wonderful rye rolls too!
Rye bread is on my list to make, next to saradough 🙂 It looks yummy.
This bread is flawless, Roxana! Honestly I don’t think I’ve ever seen a more perfect looking rye bread!
I love dill, your bread is a beauty!
Beautiful and perfect Roxanna! I’ll take turkey with Harvarti, bacon, avocado and red onion please. Add a slather of basil aioli and I’ll be in heaven …..
Excellent recipe and mmmmmmmmmmmmmmmmmm lovely taste
Can I steal some for a sandwich?? I’m so challenged when it comes to making bread. This looks great.
What a beautiful loaf of bread! I don’t like dill or rye but my mom loves both of those flavors. She also ate lots of sandwiches from a local Jewish deli. Next time she visits I will have to think about make her a loaf.
Gorgeous bread! I love fresh bread, nothing is better than that smell.
I love fresh bread, this looks so light and fluffy!
Amazing! Your loaf is picture perfect! All I need is for a few slices to arrive on my plate plus a good smear of butter 🙂
love the pair of dill and caraway. I could eat this everyday
Your bread sounds amazing.
P.S. I think there is an issue with the InLinkz because it keeps saying that it is loading and it never loads.
Thanks for bringing it to my attention Karen.
It’s fixed now, hopefully.
Roxana
That loaf looks like it has a lovely texture. Like Emily, these are not my favourite flavours by any means, but my dad loves dill, rye AND caraway, so I think I might have to try this one for him!
This looks delicious Roxana :). I’ve entered my recipe for this month’s bakewithlove. Thanks for hosting!
Roxana, your rye bread looks perfect! And the photos are so bright and beautiful too.
Wow, this bread looks so good! I think all the bread recipes I made were yours, and they always turn out amazing!
Hi Roxana
Thank you for what looks like a simple, doable recipe. I can’t wait to get home and give it a try. I don’t have dill or caraway seeds at home though – could I replace with a seed mix? Any suggestions? I’m just thinking about what I have lying around at home. Also, I see that there is little to no kneading. Have I read the recipe correctly? If so, how wonderful! Thanks again for sharing all these beautiful recipes x
Hi Kim,
If you don’t have dill or caraway seeds no worries. They are usually used for the aroma.
The mixer does the work, kneading the dough as you incorporate the ingredients. No extra kneading necessary.
Thanks,
Roxana
Love the dill bread recipe.. Can this be made in a bread machine and how big is this loaf. 2lb loaf or smaller? Thank you for your blog. Have enjoyed very much.
Hi Barbara,
the recipe yields two loaves, but they do not have the size of a 2lb loaf.
If you want, you can either make a big loaf or half the recipe and make a smaller one.
Roxana