Ingredients
The following ingredients have 30 Servings
- 2 tablespoons active dry yeast
- 2 cups water 110F
- 1/2 cup dill pickle brine ((from a jar of your favorite dill pickles))
- 1/2 cup your favorite mild flavored oil ((I use peanut oil, sometimes olive oil))
- 4 to 5 cups bread flour
- 2 cups dark rye flour (, preferably stone ground organic)
- 1/2 cup dried potato flakes
- 1/4 cup dried onions (, optional)
- 1 tablespoon salt
- 1/4 cup caraway seed
- 1/4 cup brown sugar (, tightly packed)
Instruction
- Add the water and the sugar to the yeast in the large bowl of your mixer, or a large bowl if doing this by hand.
- Let stand 5 minutes. The mixture will be bubbly.
- Add the remaining ingredients, using only 2 cups of the bread flour and reserving the rest.
- With the mixer running add the remaining flour, a half cup at a time, until the mixture pulls away from the sides of the bowl and is firm but still slightly sticky. (Rye dough will always be sticky - it feels different than other doughs)
- Turn out on a lightly floured counter top and knead a couple of times.
- Form into a ball.
- Oil a large bowl and add the ball of dough.
- Oil the top of the dough and cover with a clean towel.
- Let rise for one hour, or until doubled.
- Preheat oven to 350F.
- Punch dough down and shape into 3 oval loaves.
- Place loaves on a lightly floured baking sheet.
- Sprinkle tops with bread flour - not too much.
- Slash tops with a sharp knife.
- Let rise 30 minutes.
- Bake for 30 to 40 minutes or until done.
- Let cool before slicing.
