Rye Bread and Smoked Salmon Pinwheels with Dill Cream

**Prepare the Dough:** In a large bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy.

Add rye flour, bread flour, caraway seeds, salt, molasses, and vegetable oil to the yeast mixture. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add more bread flour, 1 tablespoon at a time, if the dough is too sticky.

Grease a large bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

**Prepare the Filling:** While the dough is rising, prepare the dill cream cheese. In a medium bowl, combine the softened cream cheese, chopped fresh dill, and lemon juice. Mix well until smooth and creamy.

**Assemble the Pinwheels:** Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12x16 inch rectangle.

Spread the dill cream cheese evenly over the dough, leaving a 1/2 inch border along one long edge.

Arrange the smoked salmon slices evenly over the cream cheese layer.

Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal.

Using a sharp, serrated knife, trim off the ends of the log (about 1 inch from each end). Slice the log into 1-inch thick pinwheels.

**Bake the Pinwheels:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.

**Cool and Serve:** Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely or serve warm.