“Beth Hensperger”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 1/2 pound loaf
  • 12 teaspoon dill seed
  • 12 teaspoon poppy seed
  • 12 teaspoon celery seed
  • 78 cup water
  • 1 large egg
  • 1 12 tablespoons minced shallots
  • 1 tablespoon molasses
  • 2 14 cups bread flour
  • 34 cup medium rye flour or 34 cup dark rye flour
  • 1 tablespoon gluten
  • 1 12 teaspoons caraway seeds
  • 1 34 teaspoons salt
  • 2 teaspoons rapid rise yeast (or 2 1/2 t. bread machine yeast)

Directions

  1. Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds; crush them together coarsely (or place the seeds between 2 sheets of waxed paper and crush them with a rolling pin).
  2. Add all the ingredients in the pan according to the order in the manufacturer's directions, adding the crushed seeds with the dry ingredients.
  3. Set crust on dark and program for the Basic cycle; press Start.
  4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  5. Let cool to room temperature before slicing.

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