Dilled Peasant Rye Bread Recipe
Servings: 1
Ingredients
- 2 1/4 tsp quick/instant yeast
- 1 c. water
- 1 Tbsp. sugar
- 1 Tbsp. vegetable oil or possibly butter
- 2 c. Rye Blend flour
- 1 1/2 tsp salt
- 1 Tbsp. dill seeds or possibly dill weed (or possibly both)
- 3/4 x to 1 c. All-Purpose Flour (White Lily or possibly Martha White)
- 3 Tbsp. Rye Bread Improver German-Style Seed Topping Blend
Directions
- In a large bowl (or possibly in a bread machine) combine the yeast, water, sugar, oil or possibly butter, and Rye Blend, mixing until smooth. Cover and let rest for 45 min. Add in the salt, dill seeds or possibly weed, 3/4 c. flour and Rye Bread Improver. Knead the dough until smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or possibly prepare the dough in your bread machine set on the Dough or possibly Manual cycle.) Shape the loaf into a slightly flattened round, set it on a sheet pan, and let it rise, covered, for 1 hour, or possibly till it's almost doubled in bulk. Spray the loaf with water, and coat it heavily with the seed blend. Bake the bread in a preheated 350 F oven for 40 to 45 min, or possibly till it's golden and tests done; the center of the loaf should read 200 F on an instant-read thermometer. Cold the loaf on a wire rack or possibly, for an extra-crispy crust, allow it to cold in the turned-off oven with the door cracked open.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 287g | |
| Calories 216 | |
| Calories from Fat 132 | 61% |
| Total Fat 14.97g | 19% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3504mg | 146% |
| Potassium 259mg | 7% |
| Total Carbs 19.68g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 12.59g | 8% |
| Protein 4.5g | 7% |
