Adapted Pickle Juice Rye
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Abm, Breads | 1 | Lg. loaf | |
INGREDIENTS
| 3 | c | Bread Flour |
| 3 | t | Fleischmann's Active Yeast |
| 1 | c | Sour Dill Brine |
| 3/4 | c | Water, warmed to 120 degrees |
| 2 | T | Crisco |
| 2 | T | Sugar |
| 1 1/2 | t | Salt |
| 1 | T | Dry Dill Weed |
| 1 1/2 | c | Med. Rye Flour |
| 1 1/2 | t | Caraway Seeds |
| 1 | Lg. Egg, room temp. |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1600
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 3503.7mg
Potassium: 557.3mg
Carbohydrates: 326.6g
Fiber: 11.5g
Sugar: 26.4g
Protein: 50.5g