I fully admit I’m not a huge fan of rye breads. They are usually heavy and since I don’t love the taste of caraway seeds I’ve just never tried a lot of recipes. However the Year of Bread was meant to push me to try breads I don’t typically make so rye fit that bill perfectly.
I did decide to make baby steps when it came to making rye and picked a recipe that promised me a soft sandwich rye but with an interesting surprise ingredient. Once again I searched the King Arthur Flour recipe archive (they also have a killer cinnamon roll recipe btw) and found Sandwich Rye Bread.
What grabbed my attention when searching for rye recipes was the secret ingredient…dill pickle juice.
I wasn’t sure what the pickle juice would do and since I had just tossed the remaining juice from my homemade dill pickled zucchini (made last summer) I had to rely on storebought pickles. I feared the juice would give the bread an unpleasant sour flavor but maybe it’s because the rye, caraway and mustard held their own. I did ease up on the amount of caraway seeds called for and eliminated the dill seeds completely since I didn’t have any. I also couldn’t find any pumpernickel so substituted organic dark rye instead.
The end result was a soft rye bread that isn’t too assertive so it wouldn’t be limited to just traditional rye bread combos. I had a couple slices with a creamy broccoli soup. Tasty.
I got to use one of my new 2lb loaf pans that I picked up in Bath during my trip to the UK (lets not dwell on how I visited a kitchen store when I could have been sightseeing). I definitely don’t have a shortage of pans but I loved how the new ones are slightly shorter and taller than the typical US loaf pans. I ended up with a lovely tall loaf that looked so much better than my previous loaf pan breads.