Ingredients with Measurements:
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup chopped onion
- 1/4 cup chopped fresh dill
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
Step-by-step instructions:
1. In the bowl of a stand mixer, combine rye flour, all-purpose flour, yeast, sugar, and salt.
2. Add warm water and mix with the dough hook attachment until a dough forms.
3. Add chopped onion and dill to the dough and mix until well combined.
4. Transfer the dough to a lightly floured surface and knead for 5-7 minutes.
5. Shape the dough into a ball and place it in a greased loaf pan.
6. Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
7. Preheat the oven to 375°F.
8. Bake the bread for 40-45 minutes or until golden brown.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
1 loaf
Nutritional information:
Calories: 1200
Fat: 5g
Carbohydrates: 250g
Protein: 40g
Sodium: 2400mg
Fiber: 30g
Substitutions for ingredients:
- Instead of rye flour, you can use whole wheat flour or spelt flour.
- Instead of fresh dill, you can use dried dill.
Variations:
- Add caraway seeds for a more traditional rye bread flavor.
- Add grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Knead the dough until it's smooth and elastic.
- Let the dough rise in a warm place, such as an oven with the light on or a sunny window.
- Use a serrated knife to slice the bread for a clean cut.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- Freeze the bread for up to 3 months.
Reheating instructions:
- Preheat the oven to 350°F.
- Wrap the bread in aluminum foil and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Slice the bread and serve it on a wooden board.
- Garnish the bread with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
Pairings:
- Cream cheese
- Smoked salmon
- Pickles
Suggested side dishes:
- Potato salad
- Coleslaw
- Cucumber salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more flour.
- If the bread is too dense, make sure the dough has risen enough before baking.
Food safety advice:
- Wash your hands before handling food.
- Use a food thermometer to make sure the bread is cooked to an internal temperature of 190°F.
Food history:
- Rye bread is a traditional bread in many European countries, especially in Scandinavia and Germany.
Flavor profiles:
- Earthy, nutty, slightly sweet, with a hint of onion and dill.
Serving suggestions:
- Serve the bread as a side dish with a hearty soup or stew.
- Toast the bread and serve it with butter and jam for breakfast.
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