Instructions: In a large bowl (or in a bread machine) combine the yeast, water, sugar, oil or butter, and Rye Blend, mixing till smooth. Cover and let rest for 45 minutes. Add the salt, dill seeds or weed, 3/4 cup flour and Rye Bread Improver. Knead the dough till smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or prepare the dough in your bread machine set on the Dough or 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 until its 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 minutes, or until its golden brown and tests done; the center of the loaf should read 200 F on an instant-read thermometer. Cool the loaf on a wire rack or, for an extra-crispy crust, allow it to cool in the turned-off oven with the door cracked open.

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