Delicious, easy rye bread with a twist
RECIPE:
1 1/2# loaf
1/2 c lukewarm water
1/2 c lukewarm dill pickle juice
1 egg, room temp
1 1/2 T. oil
2 c. bread flour
1 c. pumpernickel rye flour (or just rye if you can't find pumpernickel)
1 tsp salt
2 T. sugar
1 1/2 tsp dill weed (I use 2!)
2 tsp bread machine yeast
My machine loads liquids first. Then load dry in order given. Be sure to keep salt in corners so it doesn't touch yeast too soon and kill the yeast. I bake mine on light.
