Rye Bread with Pickle Juice and Caraway
adapted from King Arthur Flour
2 cups "00" flour
1 cup rye flour
3 tablespoons potato flakes (I used Deb)
2 tablespoons caraway seeds
1 1/2 tablespoons light brown sugar
2 1/2 teaspoons dry yeast
1 1/2 teaspoons fine sea salt (I used Pink Himalaya)
1 cup warm water (40 - 43 C)
1/4 cup olive oil
1/4 cup dill pickle juice
In the bowl of an electric mixer fitted with the dough hook attachment, place both flours, potato flakes, caraway seeds, sugar, yeast and salt. With the mixer on low, blend the ingredients together. Add the water, oil and pickle juice. Keep the mixer on low and mix for 10 minutes.
Turn the dough out onto a lightly floured work surface, knead it briefly, form it into a ball and put it into a lightly greased bowl. Cover the bowl with cling film and leave to rest in a warm place to double in size, about an hour.
Grease a 23cm x 13cm a loaf pan. Turn the dough out of the bowl and press it out into a rough rectangle about 2cm thick. Starting with the shorter edge, tightly roll the dough up to shape it into a log. Place it seam-side down into the prepared pan. Leave to rest in a warm place to double in size, about an hour to an hour and a half.
Preheat the oven to 180 C.
Bake for about 35 - 40 minutes. Remove from the pan and leave to cool on a wire rack.