Candi's Dill Rye bread

Candi Hummer


This was a test run in the kitchen today and boy oh boy did it turn out amazing!
Very proud of this loaf! After it was done and I could actually jump for joy, I did!
Very Very delish bread!


★★★★★ 1 vote

3 Hr 20 Min


  • 1 1/3 c
  • 3 Tbsp
    butter (softened)
  • 1 Tbsp
    dill seed
  • 1 Tbsp
    sesame seeds
  • 2 1/2 tsp
    active dry yeast
  • 2 tsp
  • 2 Tbsp
    dry milk
  • 1/4 c
  • 3 c
    bread flour
  • 1 c
    rye flour

How to Make Candi's Dill Rye bread


  1. Sift all dry ingredients (except yeast, dill seed and sesame seed) into large bowl.
  2. Bring about 2 cups of water to a boil in a small pot with dill seed and sesame seeds in it.
    Turn heat off once it starts boiling.pour 1 1/3 cup water into measuring cup strain out rest of seed and add to water (pictured) set aside to cool a bit so not to kill yeast. (reserve remaining dill water)
  3. Once cooled add butter to melt, once butter melts add yeast and stir till completely desolved.
  4. add water to dry mixture and mix thoroughly, you will have to a a tad of the reserved dill water here to make a good dough.
  5. Wrap bowl with plastic wrap and set in warm place to rise twice it's size. About 1 1/2 hours.
    Once risen, roll onto floured surface and knead 20-30 times, shape and place in greased bread pan,rub top of loaf with shortening, cover with dry towel and let rise again till doubled in size, about an hour!
  6. Place in 350* oven for 20-30 minutes until done.
    Cool on wire rack for 15-20 minutes before slicing.
    This bread turned out amazing!

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About Candi's Dill Rye bread

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