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Grease a 1-quart casserole or an 8-inch round baking pan; set aside. In a large bowl, stir together 1 cup all-purpose flour, sugar, yeast, caraway seeds, salt and dill. Add 3/4 cup warm water, egg and melted butter.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the rye flour and the remaining 1/2 cup all-purpose flour (batter will be stiff).
Spoon batter into the prepared pan, spreading to edge. Cover and let rise in a warm place until double in size (50 to 60 minutes). If desired, lightly brush top of loaf with water and sprinkle with caraway seeds.
Preheat oven to 375°F. Bake about 25 minutes or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from pan. Cool on a wire rack.