Pickle Juice Soft Deli Rye Bread

(updated: I am making this again and noticed I had a typo on the baking time--it's been corrected now)

Hello from My Indiana Kitchen! Today I tried a bread recipe I've never made before; a rye bread using dill pickle juice. Because I didn't have caraway seeds on hand (I just bought some so next time, I will!) I can't really call it "Real Jewish Rye Bread, deli style." It turned out very light and soft with a delicate flavor. (the photo is of dinner rolls that I also made today. For the recipe, check out my Danish Braids--same recipe, just cut the amount of butter in half!)

My homemade dinner rolls make a cameo appearance on this video, I'll try to remember to video tape that recipe the next time I make them (which is often!)

Merry Christmas to you and yours!
Lori Fiechter

Real Jewish Rye Bread
• 1 cup warm water
• 1/4 cup oil
• 1/4 cup sour pickle juice
• 2 -3 cups unbleached bread flour (or more)
• 1 cup dark rye flour
• 3 tablespoons dry potato flakes (opt) --or use leftover mashed potatoes
• 2 tablespoons caraway seeds (opt)
• 1 1/2 tablespoons sugar
• 1 T. instant yeast
• 1 1/2 teaspoons sea salt

Mix all in bread machine, but use the lower amount of flour to begin, adding more until the dough makes a ball. Using the folding method I demonstrate, incorporate enough flour, 10 minutes at a time, until it makes a smooth round ball. Let rise until doubled. Either shape into a 9 x 5 greased loaf pan or make a free-style loaf on parchment-lined cookie sheet. Let rise again until doubled. Bake at 375 for 35-40 minutes for artisan loaf or to an internal temperature of 180-190 degrees F. If bread browns too quickly, make a tent of foil.