Dill Rye Rounds Recipe
- 3 1/2 cups all-purpose flour
- 1 1/2 cups rye flour
- 1/2 cup instant nonfat dry milk powder
- 2 (.25 ounce) packages active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 teaspoon dill seed
- 1 teaspoon dill weed
- 1 3/4 cups water
- 2 teaspoons shortening
- In a mixing bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes. With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
