Dill Pickle Rye Bread
This is a tasty rye bread with a subtle hint of dill pickles. Great
for meat sandwiches!
Makes 1-1/2 Pound loaf
3/4 cup water + 1/4 t sugar
3 teaspoons instant yeast
1 cup pickle juice (I use only Claussen's pickles)
1 whole egg
2 tablespoons shortening
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon dill weed
1 1/2 teaspoons caraway seed
1 1/2 cups rye flour
3 cups bread flour
Mix, knead, let rise to double, punch down, let rise to double. Form
loaves, let rise to double. Bake at 350F about 40 mins.
Variations:
1. Grind caraway in blender or coffee grinder for flavor without the
seed crunch.
2. Add chopped onion or 1 tsp. onion powder.
3. Add 2 to 4 tbsp. fresh minced dill weed (the ferny part)