Adapted Pickle Juice Rye Recipe
Yield: 1 Lg. loafRecipe by luhu.jp
Ingredients:
FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
3 cup: Bread Flour,
3 tsp: Fleischmanns Active Yeast,
1 cup: Sour Dill Brine,
3/4 cup: Water, warmed to 120 degrees
2 tbsp: Crisco,
2 tbsp: Sugar,
1 1/2 tsp: Salt,
1 tbsp: Dry Dill Weed,
1 1/2 cup: Med. Rye Flour,
1 1/2 tsp: Caraway Seeds,
1 Lg.: Egg, room temp.
Directions:
I used my crock dill brine and decreased the salt from the original
recipe which called for 2 ts. due to the high salt content of my
brine. I forgot the egg that 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.
Source from luhu.jp
recipe which called for 2 ts. due to the high salt content of my
brine. I forgot the egg that 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.
Source from luhu.jp