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Adapted Pickle Juice Rye Recipe

by Global Cookbook

Ingredients

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.

Directions

1. 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.

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