In a large mixing bowl, measure 1 cup (250 ml) rye flour and 2 cups (500 ml) white bread flour.
Add 1 teaspoon (5 ml) salt, 1 tablespoon (12,5 ml) sugar and 2 teaspoons (10 ml) dill seeds. Mix the dry ingredients together.
Option 1: If using Instant dry yeast, add a packet to the dry ingredients.
Add 1 egg, 1/3 cup (65 ml) boiled water and 2/3 cup (130 ml) cold milk. Mix the milk and water together to get the two to a lukewarm state.
Option 2: If using Active dry yeast, add a packet to the lukewarm liquids and sugar and allow about 10 minutes to develop a froth.
Bring the dough together.
Spray a small bread pan and sprinkle the bottom with flour. Sprinkle flour on the work surface.
Knead the dough for a good ten minutes.
Place in the bread pan.
Cover with plastic and allow to rise in a warm dry place.
When risen, brush with egg and sprinkle some more dill seeds on top.
Bake in a preheated oven at 200 °C for about 40 minutes.
Allow to cool on a wire rack.
This loaf is excellent with cold meats and cheeses.
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