Dill Pickle Rye Bread
|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)|
|Dill seeds||2 Teaspoon|
|Caraway seeds||2 Teaspoon|
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.