Adapted Pickle Juice Rye Recipe
ADAPTED BY LISA CRAWLEY
3 cup bread flour
3 tsp fleischmann's 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.
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.
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* Use soya flour or soy baking mix.
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Adapted Pickle Juice Rye Recipe from the Recipes 4U Cookbook
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