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Dill Rye Rounds

"This herb bread has always been a success when I've made it for family and friends. But I was really proud when it became a prize-winning recipe in a local newspaper contest!"
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50 m servings
Original recipe yields 20 servings

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  1. In a mixing bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes. With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.


Read all reviews 3
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This is an incredible bread! The rye and dill are the perfect blend. It is a great bread for sandwiches, toast or just plain. This has quickly become a family favorite.

I was very disappointed. The flavor was exactly what I was looking for, but I did not care for the texture at all. It reminded me of soda bread and I just wasn’t expecting that with a yeast br...

Love this! I used fresh ground rye and fresh ground wheat flour. Delicious!