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Dilled
Peasant Rye Bread
Though we're more familiar with caraway-flavored rye
breads, this one features the familiar flavor of
dill. We find it a nice change from the norm.
2 1/4 teaspoons instant yeast
1 cup water
1 tablespoon sugar
1 tablespoon vegetable oil or butter
2 cups King Arthur Rye Blend
1 1/2 teaspoons salt
1 tablespoon dill seeds or dill weed
3/4 to 1 cup King Arthur Unbleached All-Purpose
Flour
3 tablespoons Rye Bread Improver
German-Style Seed Topping Blend
In a large bowl (or in a bread machine) combine the
yeast, water, sugar, oil or butter, and Rye Blend,
mixing till smooth. Cover and let rest for 45
minutes.
Add the salt, dill seeds or weed, 3/4 cup flour and
Rye Bread Improver. Knead the dough till smooth
(adding additional flour if necessary), place it in
a lightly greased bowl, cover it, and let it rise
for 1 hour. (Or prepare the dough in your bread
machine set on the Dough or 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 until 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 minutes, or until it's golden brown and tests
done; the center of the loaf should read 200°F on an
instant-read thermometer. Cool the loaf on a wire
rack or, for an extra-crispy crust, allow it to cool
in the turned-off oven with the door cracked open.
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