Dill & Onion Rye Bread Made on the Dough Cycle of My Bread Machine.
I used the bread machine set on the dough cycle and then baked it on a pizza stone in my oven as I have many times. I always get a good result using this method. I just am feeling a little lazy and this worked for me today!
Ingredients for Dill & Onion Rye Bread on the Dough Cycle of the Bread Machine:
2 room temperature eggs added to warm water (80 degrees) to equal 1 1/3 C. + 1 1/2 T. liquid*
2 T. olive oil
1/4 C. honey
3 T. dry milk powder
2 t. kosher salt
2 1/4 C. bread flour
1 C. whole wheat flour
1 C. rye flour
4 T. rye bread improver, optional (available through King Arthur Flour)*
3 T. caraway seeds
1/4 C. dried onion flake
1 T. dry dill weed
1 T. active instant yeast
* If you do not use the bread improver do not use the additional 1 1/2 T. water.
Place these ingredients in the order listed in the bucket of your bread machine. BEFORE YOU ADD THE YEAST USE A CLEAN TABLESPOON AND RAKE IT END TO END LIGHTLY THROUGH THE DRY INGREDIENTS TO FORM A SHALLOW FURROW. Then sprinkle the yeast evenly end to end in the furrow.
Close the bread machine and set on the dough cycle.