Making Herbed Rye Bread

This is probably the best loaf of rye bread I've made yet. The crust was chewy and the inside was moist and so flavorful!

2 T yeast
1 1/2 cups warm water
1/2 cup packed brown sugar
1/2 T olive oil
3-4 cups rye flour
1 cup whole wheat flour, plus extra for kneading
1/2 T caraway seed
1/2 T salt
1 t fennel seed
1/4 t dill
butter for pan and brushing

In a medium bowl, whisk together yeast and water. Set aside to proof about 5 minutes, or til frothy. Stir in sugar and oil. Whisk til sugar dissolves. Set aside.

In a large bowl, mix flours. Stir in caraway, salt, fennel and dill. Slowly add wet ingredients to dry; stir til dry is incorporated.

Remove dough to floured surface. Knead 5-10 minutes, adding additional flour as needed, til dough is smooth and no longer sticky.

Generously butter loaf pan. Add bread to pan; cover with a towel and let rise in a warm place 1 hr.

Preheat oven to 375°. Remove towel; make 3 slits in top of loaf with a sharp knife.

Bake 45-55 minutes. Remove to a rack and brush bread with butter. Cool 1 hour before slicing.

This is excellent with even more butter!