This recipe is based out of the one in Bernard Clayton’s New Complete Book of Breads but like normal, I have tweeked it abit. Makes two loaves.
2 Cups of Flour, 2 TBS of Old Fashion Yeast, 1 Cup of homemade or store bought Dill Pickle Juice, and 3/4 cup warm water, bet together.
Then add 2 TBS of Olive Oil, 2 TBS of Honey or Sugar, One Large Duck egg at room temp or two large chicken eggs. 1 tsp Sea Salt, 1 TBS Dried Dillweed, 1 TBS of Caraway Seeds, Beat into the first batter very well.
Then add 1 an half cups of Rye bread, Mix well, adding just enough white flour to get your proper smooth ball of dough, it changes depending on the size of the eggs, but typically between one and one half cups more flour..
Kneed till smooth, then cover and let rest for 30 min, this is needed to let the rye flour relax.. then shape them into two loaves and let them rise till double. Takes about an hour or so
Preheat the oven to 375, then slash the top of each into a tic-tac-toe pattern and bake in the oven till the loaves are crisp and hard, about 50 min or so.. Check your bread by tapping the bottom, need to have a hollow sound, and bake for a few min extra if required.
Cool on a metal rack, if you want a chewy crust, brush with water while the bread is still hot and just out of the oven..
Now if you like Ruben’s that will knock your socks off, Given them a try with this Rye Bread, picture a homer going..ahhhhhhggggggg with drool coming out of one side of mouth LOL
Two slices of Sour Dill Rye Bread toasted or grilled with butter on the outsides, Montreal smoked meat or baked corn beef, sliced thin, with just a touch of homemade hot mustard, Swiss Cheese and if you like it tradional -a bit of fried sauerkraut. The next time I make one, I will add the picture to this post.