Introduction: Whole Wheat Dill Rye Bread

This recipe is really flavorful and the wonderful smell of this baking makes one want to tear into it as soon as it comes out of the oven! But try to hold off for at least 20 minutes, so that your knife really won't tear it up as you are cutting  slice.  The choice of the type of Rye flour you use is yours-the darker the flour, obviously, the darker the bread, but the darker the flour, the stronger the flavor.

Step 1: Mixing the Dough

1-1/2 C. Rye Flour
1-1/2 C. Whole Wheat Flour
1-1/4 C. unbleached flour
1-1/2TBSP granulated yeast
1/2 TBSP Sea Salt
1/4 C. vital Wheat Gluten
2 TBSP chopped fresh dill for batter

Combine all dry ingredients and using a fork or a Danish Wisk, mix together

Step 2: Combining Wet and Dry Ingredients

2 C. lukewarm water

Wisk all the dry ingredients together in a large 5 quart bowl or container, including the dill.
Add the water a little at at time, and mix together until blended, without overworking the batter.  If it gets heavy, wet your hands, and mix gently until all the flour is incorporated. As you can see, I am using a Danish dough wisk.  

The dough should not be too wet, because that will cause it to fall in the pan, later while baking.  And you don't want it to be over-dry, either.  Adjust the water so your dough is more wet than most doughs, but not "drippy" or pour-able.  Without transferring the dough, cover the bowl loosely with plastic wrap, and allow to rise for two hours.

Step 3: Placing Dough in Bread Pan

At that point, gently form a grapefruit sized ball with it, and tuck the ends under the ball and elongate it until it is the size of your loaf pan, and place gently in the pan.  Allow to rise again until it has reached just above the bread pan.

When the dough has risen, sprinkle the chopped dill reserved for the topping. 

Then, place in the oven at 350* for 45 minutes, until top is golden brown and a knife inserted
into the center comes out clean.  Sometimes, it is necessary to bake it 10-15 additional minutes, but don't let the top burn.  Use aluminum foil on the top if you need to bake it longer.

Step 4: Remove From Oven and ENJOY!

Try and delay your gratification for at least 20 minutes so that the bread can cool, and it will not get torn up by the bread knife, which it will do if the bread is still too warm.  

This recipe makes good bread sticks and rolls as well.  
Go to to see how to make the artisan version of this bread.  Hope you visit often!