RYE BREAD

You will be surprised how easy this bread is to make—and no chemicals or preservatives added! This bread is also delicious toasted with cream cheese, smoked salmon, red onions, and capers    

1 ¾ cups warm water

1 T active dry yeast

2 T honey

2 cups bread flour

2 ½ cups dark rye flour

3 T dry potato flakes

2 t sea salt

2 T caraway seeds

3 T dill pickle juice

1 T melted butter

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes.

Add the honey, bread flour, 1 cup of the rye flour, potato flakes, sea salt, caraway seeds, and pickle juice.

Turn on mixer and slowly mix while adding the rest of the rye flour, a little at a time.

Mix for about 3 to 4 minutes, then turn dough out onto a lightly floured surface and knead by hand for a couple more minutes.

Place dough in a lightly oiled bowl, cover with a pizza pan and set aside in a warm place to rise for 1 hour.


Shape dough into an oblong shape and place on a lightly oiled baking sheet.

Let rise another 20 to 30 minutes.

Remove dough and preheat oven to 375 degrees F.

With a very sharp knife, cut diagonal slits on top of dough.

Brush with melted butter and bake in oven for 40 minutes.

Remove from oven and place on a rack to cool.