Sandwich Rye Bread Recipe | King Arthur Baking

Name: Sandwich Rye Bread Recipe | King Arthur Baking
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*

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This fine-grained sandwich rye bread is assertively flavored with caraway and mustard, as well as a "secret ingredient"dill pickle juice!

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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*