Sandwich Rye Bread

Name: Sandwich Rye Bread
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 1/2 teaspoons instant yeast or active dry yeast; 2/3 to 7/8 cup (152g to 198g) water, lukewarm*; 1/4 cup (50g) vegetable oil; 3/4 cup (170g) dill pickle juice; 1 1/2 teaspoons (9g) table salt; 1 tablespoon granulated sugar; 1 1/4 teaspoons caraway seeds; 1 1/4 teaspoons dill seeds; 1 tablespoon mustard seeds or Dijon mustard; 3/4 cup (46g) dried potato flakes (instant mashed potatoes) or 1/4 cup (46g) potato flour; 2 1/2 cups (300g) King Arthur Unbleached Bread Flour; 1 1/3 cups (138g) King Arthur Organic Medium Rye Flour or King Arthur Pumpernickel Flour*

Instructions

Prep:25minCook:40min

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.

Updated at: Sat, 22 Feb 2025 00:41:49 GMT