Dill Rye Bread

3 cups bread flour (3 to 3 1/2 cups)
1/4 cup dry milk powder
2 teaspoons salt
1 tablespoon sugar
2 teaspoons dill weed
2 teaspoons caraway seed
1 package Fleischmann’s® Rapid Rise Yeast
1 1/2 cups water
2 tablespoons honey
1 tablespoon butter or margarine
2 cups medium rye flour

  1. In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in rye flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

  2. Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes.

  3. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack.