It was such a beautiful day yesterday! How often do you get a high in the mid 50’s at the end of December? JD had to head back to Springfield, so we had an early afternoon supper before he left. Since it was so nice, The Husband grilled up some pork steaks. I fixed a big salad and some Dill Rye Bread to go with it.
The pickle brine might seem like a strange addition, but it gives it some additional flavor and is not overpowering at all. So don’t be afraid to try it!
Dill Rye Bread
- ABM or mixer
- Baking sheet
To make dough in an ABM
- Combine all of the ingredients except the milk and the kosher salt in the pan according to the manufacturers instructions.
- Select the dough cycle and start.
- When the kneading begins, check the dough to see if it is too sticky. It should be pulling away from the sides of the pan. If it is not, add some additional flour.
- When the dough cycle is complete, continue with the instructions for shaping and baking below.
To make the dough in a mixer
- Combine the water, brine, egg, butter, and rye flour in your mixer.
- Mix to form a thin batter.
- Add the salt, dillweed, yeast, and gluten.
- Add the flour by 1/4 cups and mix. Continue adding flour until the dough starts to pull away from the sides of the bowl.
- Turn onto a well floured surface and knead until smooth and elastic.
- Cover and let rise in a warm space for 30 minutes.
- Continue with the instructions for shaping and baking below.
Shaping and baking
- Preheat the oven to 375 degrees.
- Shape the dough into an oval loaf and place on a greased baking sheet.
- Cover the loaf with a towel and let rise in a warm place for 30 minutes.
- Brush the loaf with the milk and sprinkle with the kosher salt.
- Slash the top of the loaf with a sharp knife.
- Bake for about 30 to 40 minutes. The loaf should sound hollow when tapped.
- Remove from the oven and cool slightly before serving.