Pickle juice rye, simular to sauerkraut breads
 

I've experimented with brines (olive and pickle) and like the effect
but it is a unique effect.

This one works best in dough mode in an ABM because rising may require
adjustment. It does however work well enough in the machine.

Settings for a 2lb loaf. It is similar to a saurkraut recipe in effect.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ADAPTED PICKLE JUICE RYE
Categories: Breadmaker, Breads
Yield: 1 Lg. loaf

MMMMM------------------------FRAN NOSSEN-----------------------------

MMMMM------------------ADAPTED BY LISA CRAWLEY-----------------------
3 c Bread Flour
3 ts Fleischmann's Active Yeast
1 c Sour Dill Brine
3/4 c Water; warmed to 120 degrees
2 tb Crisco
2 tb Sugar
1 1/2 ts Salt
1 tb Dry Dill Weed
1 1/2 c Med. Rye Flour
1 1/2 ts 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.

MMMMM

--


--