Dark Rye Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄3 Cup (5.33 tbs) (105° To 115° F)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cold water||1 Tablespoon|
|Dill pickle juice/Sour pickle juice||1⁄4 Cup (4 tbs)|
|Vegetable shortening||2 Tablespoon, melted|
|Sugar||1 1⁄2 Tablespoon|
|Caraway seed||1 Tablespoon|
|Dill seed||1 Teaspoon|
|Rye||3 1⁄2 Cup (56 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
1. Preheat oven to 375° F.
2. Take a small bowl with warm water, dissolve yeast and allow to stand for 5 to 10 minutes for yeast mixture to turn bubbly.
3. Place a saucepan with buttermilk on medium heat and heat it. Transfer to a electric mixer bowl with dough hook, add pickle juice, 1 cup of cold water, dill seeds, caraway seeds, shortening, sugar and salt. Add yeast mixture, whole wheat and rye flours and beat well.
4. Transfer to a mildly floured board, knead for 3 minutes and shape into ball. Take a bowl, grease with oil, add balls, place with oil side on top. Lightly cover bowl and keep in a warm area, without drafts, for about 1.5 hours to double the dough. Press the dough down very hard.
5. Transfer to floured board and knead for 1 minute. Shape as loaf.
6. Take a 5-by-9-by-3-inch loaf pan, grease with oil and place the loaf. Using a towel, cover slightly and keep aside in a warm area, without drafts, for 1 hour for the dough to rise and double.
6. Take a small bowl, add egg yolk and water and whisk well. Apply the mixture on loaf and using single-edge razor blade, make a slight, lengthwise, on the loaf.
7. Once the bread sounds hollow on tapping, bake for 45 minutes.
8. Take out, cool, slice and serve.