Rye Dill Bread Recipes

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DILL RYE ROUNDS



Dill Rye Rounds image

This herb bread has always been a success when I've made it for family and friends. But I was really proud when it became a prize-winning recipe in a local newspaper contest!

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 11

3-1/2 to 4 cups all-purpose flour
1-1/2 cups rye flour
1/2 cup instant nonfat dry milk powder
2 packages (1/4 ounce each) 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

Steps:

  • In a 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°-130°. 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° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

DILL BREAD



Dill Bread image

This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

RYE BREAD AND DILL DIP



Rye Bread and Dill Dip image

Make and share this Rye Bread and Dill Dip recipe from Food.com.

Provided by Lali8752

Categories     Lunch/Snacks

Time P1DT20m

Yield 1 quart

Number Of Ingredients 6

16 ounces sour cream
2 cups mayonnaise
4 tablespoons onion flakes
2 tablespoons beau monde seasoning
2 tablespoons dill seeds, whole
1 loaf rye bread (round loaf)

Steps:

  • Mix all the above together.
  • Refrigerate overnight.
  • "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
  • Put bread"bowl" in center of platter.
  • Put pieces around it.
  • Put cold dip in"bowl" and serve.
  • Best when made 24 hours ahead.

RYE BREAD DILL DIP



Rye Bread Dill Dip image

I found this recipe years ago in a Hidden Valley Ad and it is always a hit at parties. The blue cheese adds a nice bite in taste. I can't get the dry blue cheese anymore so I use regular dressing. This is good for those of us who have to watch the waist line at parties. Prep time does not include setting over night.

Provided by eat to lose

Categories     < 30 Mins

Time 20m

Yield 1 loaf

Number Of Ingredients 9

1 pint low-fat mayonnaise
1 pint nonfat sour cream or 1 pint low-fat sour cream
2 tablespoons dill weed
2 tablespoons dry onion flakes
2 tablespoons parsley flakes
1 package hidden valley blue cheese dressing mix (if you can find it) or 1 bottle fat free blue cheese dressing
1 jar 98% fat free dried beef (you can find it by the tuna fish in the store)
1 round loaf dark rye bread
1 loaf sliced rye cocktail bread (the other bread will be gone before the dip)

Steps:

  • chop the dried beef slices into 1/4 inch squares.
  • mix all the ingredients together.
  • chill over night.
  • cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
  • pour the dip into the bread bowl.
  • place sliced rye around with broken up rye.
  • serve.

Nutrition Facts : Calories 1683.3, Fat 21.8, SaturatedFat 7, Cholesterol 46.1, Sodium 3376.9, Carbohydrate 306.1, Fiber 28, Sugar 58.1, Protein 64.1

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