Sandwich Rye Bread King Arthur Baking¶
 Total Time |
|---|
| 2 hours 15 minutes |
Ingredients¶
2.5 tsp instant yeast
0.75 cup (170 g) lukewarm water
0.25 cup (50 g) vegetable oil
0.75 cup (170 g) dill pickle juice- 1.5 tsp salt
1 Tbsp (12 g) sugar
1.25 tsp caraway seeds- 1.25 tsp dill seeds
- 1 Tbsp yellow mustard seeds
0.75 cup (46 g) instant mashed potato flakes- 2.5 cups (298 g) King Arthur Unbleached Bread Flour
- 1.33 cups (138 g) medium rye flour
Cookware¶
1 large mixing bowl
1 stand mixer- 1 greased bowl
1 9x5-inch loaf pan
1 digital thermometer
1 wire rack
Instructions¶
Step 1¶
Combine instant yeast (or active dry yeast), lukewarm water (170 g), vegetable oil (50 g), dill pickle juice (170 g), salt, sugar (12 g), caraway seeds, dill seeds, yellow mustard seeds (or prepared Dijon mustard), instant mashed potato flakes (46 g), King Arthur Unbleached Bread Flour (298 g), and medium rye flour (138 g) in a large mixing bowl.
Step 2¶
Mix until clumps form. Let the dough rest for 20 minutes to allow the flour to absorb the liquid.
Step 3¶
Knead the dough by hand or stand mixer until it is stiff but fairly smooth.
Step 4¶
Place the dough in a greased bowl, cover, and let it rise in a warm, draft-free spot until doubled in size, 60 to 90 minutes.
Step 5¶
Gently punch down the dough and shape it into a loaf. Place the loaf into a 9x5-inch loaf pan.
Step 6¶
Cover the pan and let the dough rise until it has crested about 1 inch over the rim of the pan, about 60 minutes.
Step 7¶
Preheat the oven to 350°F.
Step 8¶
Bake the bread for 30 to 35 minutes, or until the crust is golden brown and the internal temperature reads 190°F on a digital thermometer.
Step 9¶
Remove the bread from the oven and turn it out of the pan onto a wire rack to cool completely before slicing.
Source