Rye Dilly Bread

An easy to make rye bread loaded with onion, dill and caraway!
Easy Serves
SKILL LEVEL 2 loaves
3 cups all-purpose flour
1 cup rye flour
2 envelopes Fleischmann's® Quick Rise Yeast
1 teaspoon baking soda
1 tablespoon salt
1 cup small curd cottage cheese
1 cup sour cream
1/2 cup water
1/4 cup butter OR margarine
3 tablespoons honey
1 tablespoon molasses
1 tablespoon minced onion
1 tablespoon dill weed
1 tablespoon caraway seed
2 eggs

Combine 2 cups all-purpose flour, rye flour, undissolved yeast, baking soda and salt in a large mixing bowl.

Combine cottage cheese, sour cream, water, butter, honey, molasses, onions, dill weed and caraway seeds; heat to very warm (120° to 130°F). Add to flour mixture and mix on medium speed of electric mixer for 30 seconds. Add eggs; mix for 1 minute. Add remaining 1 cup all-purpose flour and mix for 2 to 3 minutes.

Divide batter equally between 2 well greased 8-inch round cake pans OR 1-1/2-quart casserole dishes. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.

Bake in preheated 350°F oven for 30 to 35 minutes or until golden brown. Remove from oven; let sit for 5 minutes before removing from pans. Cool completely on wire rack.

Total Time
Rise Time 60 minutes
Bake Time 40 to 45 minutes

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