This delicious rye bread is flavored with sour pickle juice and caraway seeds to create a crusty, unique-tasting loaf of New York-style rye bread.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
148 Calories
Recipe Instructions
Step 1
Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
Step 2
Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
Step 3
Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
Step 4
Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
Step 5
Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C).
Step 6
Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out. Remove loaf from the pan and cool on a wire rack.
Step 7
Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
Ingredients
1 cup warm water
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
2 cups unbleached bread flour (such as King Arthur®)
