Sandwich Rye Bread
"This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture. Our guarantee: This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done...."
INGREDIENTS
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1 1/2 packets "highly active" active dry yeast; or 1 tablespoon active dry yeast; or 2 1/2 teaspoons instant yeast
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2/3 cup to 7/8 cup lukewarm water*
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1/4 cup vegetable oil
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3/4 cup dill pickle juice
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1 1/2 teaspoons salt
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1 tablespoon sugar
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1 1/4 teaspoons caraway seeds
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1 1/4 teaspoons dill seeds
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1 tablespoon yellow mustard seeds OR 1 tablespoon prepared Dijon mustard
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3/4 cup instant mashed potato flakes or 1/4 cup potato flour
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2 1/2 cups King Arthur Unbleached Bread Flour
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1 1/3 cups pumpernickel
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*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
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