Dill Rye Bread

dill_rye_bread-1.jpg

It’s strange. I forgot that I had wanted to make this bread back in late January and just now found the text doc I started, which was a week before my mother became ill with pneumonia. I was writing about this bread, how she discovered it on a trip to California in the 1970s and brought back a loaf in her suitcase. It wasn’t something she could find in Connecticut and really loved it. The words I wrote just a few weeks ago couldn't possibly express the emotions that I feel now that she’s gone. 

I’m going through a lot of… I should have called her more, I should have visited her more, and just missing her so much. While I’m experiencing the sadness of losing her, it’s left me with a greater appreciation for family and friends, and life in general. This post is for my sweet Mom who introduced me to Dill Rye Bread.

dill_rye_bread-2.jpg
dill_rye_bread-4.jpg
dill_rye_bread-5.jpg
dill_rye_bread-6.jpg
dill_rye_bread-7.jpg
dill_rye_bread-8.jpg

Dill Rye Bread

  • 8 oz rye flour (2 cups)
  • 12 oz all-purpose flour (almost 3 cups)
  • 1/2 teaspoon instant (rapid-rise) yeast
  • 1 1/2 teaspoons kosher salt
  • 15 oz water
  • 1 1/2 tablespoon caraway seeds
  • 1 tablespoon dry dill weed

In a large bowl combine flours, yeast, salt, dill and caraway seeds. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with towel and let rest about 15 minutes.

Place the dough in a cast-iron loaf pan, cover with a cotton towel and let rise for about 2 hours. 

Preheat oven to 450°F. Score the dough down the middle. Bake about 45 minutes until loaf is browned and internal temp reaches 190°F. Cool on a rack about an hour before slicing.

While looking for ideas for an open faced sandwich with rye bread I came across the Danish Smorrebrod here. Pictured above, I layered the rye slices with creme fraiche, smoked salmon, sliced cucumber and fresh dill. It tastes amazing on this bread.