Adapted Pickle Juice Rye Recipe
- 3 c. Bread Flour
- 3 tsp Fleischmann's Active Yeast
- 1 c. Sour Dill Brine
- 3/4 c. Water, warmed to 120 degrees
- 2 Tbsp. Crisco
- 2 Tbsp. Sugar
- 1 1/2 tsp Salt
- 1 Tbsp. Dry Dill Weed
- 1 1/2 c. Med. Rye Flour
- 1 1/2 tsp Caraway Seeds
- 1 lrg Egg, room temp.
- I used my crock dill brine and decreased the salt from the original recipe that called for 2 ts.
- due to the high salt content of my brine.
- I forgot the egg which 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.
bread flour, yeast, brine, water, crisco, sugar, salt, dill, rye flour, caraway seeds, egg
Taken from cookeatshare.com/recipes/adapted-pickle-juice-rye-62445 (may not work)