Dilled Peasant Rye Bread

Directions

1. In a large bowl (or possibly in a bread machine) combine the yeast, water, sugar, oil or possibly butter, and Rye Blend, mixing until smooth. Cover and let rest for 45 min. Add in the salt, dill seeds or possibly weed, 3/4 c. flour and Rye Bread Improver. Knead the dough until smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or possibly prepare the dough in your bread machine set on the Dough or possibly Manual cycle.) Shape the loaf into a slightly flattened round, set it on a sheet pan, and let it rise, covered, for 1 hour, or possibly till it's almost doubled in bulk. Spray the loaf with water, and coat it heavily with the seed blend. Bake the bread in a preheated 350 F oven for 40 to 45 min, or possibly till it's golden and tests done; the center of the loaf should read 200 F on an instant-read thermometer. Cold the loaf on a wire rack or possibly, for an extra-crispy crust, allow it to cold in the turned-off oven with the door cracked open.