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Dill Pickle Rye Bread

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Ingredients
  All purpose flour 3 Cup (48 tbs)
  Rye flour 3 Cup (48 tbs)
  Dry yeast 1⁄2 Ounce (2 packages)
  Finely chopped dill pickles 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Dill pickle juice 1⁄2 Cup (8 tbs)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Dill seeds 2 Teaspoon
  Caraway seeds 2 Teaspoon
  Salt 1 Teaspoon
  Cooking spray 1
Directions

1. Combine flours in a large bowl, and stir well. Remove 2 cups flour mixture, and place in a large bowl of a heavy-duty stand mixer. Add yeast; stir well, and set aside.
2. Combine chopped dill pickles and next 8 ingredients in a medium saucepan. Place over medium-high heat, and cook until mixture reaches 12.0° to 130°, stirring occasionally. Gradually add pickle mixture to flour-yeast mixture, beating at low speed of mixer until blended. Beat an additional 2 minutes at medium speed. Gradually stir in enough of remaining flour mixture to form a soft dough.
3. Turn dough out onto a lightly floured surface, and knead 8 minutes or until smooth and elastic. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
4. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 ot 5 times. Divide dough in half. Roll each portion into a 14- x 7-inch rectangle. Roll up each rectangle, starting with a short edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place each roll, seam side down, in an 8- x 4-inch loaf pan coated with cooking spray.
5. Cover and let rise 40 minutes or until doubled in bulk.
6. Preheat oven to 350°.
7. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; let cool on wire racks.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye
Cook Time: 
4 Minutes

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