Adapted pickle juice rye
1 Lg. loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bread Flour |
| 3 | teaspoons | Fleischmann's Active Yeast |
| 1 | cup | Sour Dill Brine |
| ¾ | cup | Water; warmed to 120 degrees |
| 2 | tablespoons | Crisco |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Dry Dill Weed |
| 1½ | cup | Med. Rye Flour |
| 1½ | teaspoon | Caraway Seeds |
| 1 | Lg. Egg; room temp. | |
Directions
FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts. due to the high salt content of my brine. I forgot the egg that is called for! I used 3 ts. Active Dry Yeast instead of the 3 pkg. called for in the conventional recipe. I warmed the brine and the water.