Adapted Pickle Juice Rye

Ingredients

FRAN NOSSEN ADAPTED BY LISA CRAWLEY 3 cup bread flour 3 tsp fleischmann s active yeast 1 cup sour dill brine 3/4 cup water, warmed to 120 degrees 2 tbsp crisco 2 tbsp sugar 1 1/2 tsp salt 1 tbsp dry dill weed 1 1/2 cup med. rye flour 1 1/2 tsp caraway seeds 1 lg. egg, room temp.	Advertisements

Preparation
 
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.

 

 
Servings: 1

 

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