Sandwich Rye Bread

🥘 Ingredients

• King Arthur Unbleached Bread Flour
  2.5 c
• caraway seeds
  1.25 tsp
• dill pickle juice
  3/4 c
• dill seeds
  1.25 tsp
• instant mashed potato flakes
  3/4 c
• instant yeast
  2.5 tsp
• lukewarm water
  3/4 c
• medium rye flour
  1.33 c
• salt
  1/2 tbsp
• sugar
  1 Tbsp
• vegetable oil
  4 tbsp
• yellow mustard seeds
  1 Tbsp

🍳 Cookware

• large mixing bowl
• stand mixer
• greased bowl
• 9x5-inch loaf pan
• digital thermometer
• wire rack

1. 1

   Combine instant yeast (or active dry yeast), lukewarm water (170 g), vegetable oil (50 g), dill pickle juice (170 g), salt , sugar , caraway seeds , dill seeds , yellow mustard seeds (or prepared Dijon mustard), instant mashed potato flakes (46 g), King Arthur Unbleached Bread Flour (298 g), and medium rye flour (138 g) in a large mixing bowl .

   instant yeast: 2.5 tsp, lukewarm water: 3/4 c, vegetable oil: 4 tbsp, dill pickle juice: 3/4 c, salt: 1/2 tbsp, sugar: 1 Tbsp, caraway seeds: 1.25 tsp, dill seeds: 1.25 tsp, yellow mustard seeds: 1 Tbsp, instant mashed potato flakes: 3/4 c, King Arthur Unbleached Bread Flour: 2.5 c, medium rye flour: 1.33 c
2. 2

   Mix until clumps form. Let the dough rest for {20%minutes} to allow the flour to absorb the liquid.
3. 3

   Knead the dough by hand or stand mixer until it is stiff but fairly smooth.
4. 4

   Place the dough in a greased bowl , cover, and let it rise in a warm, draft-free spot until doubled in size, 60 to ⏱️ 90 minutes .
5. 5

   Gently punch down the dough and shape it into a loaf. Place the loaf into a 9x5-inch loaf pan .
6. 6

   Cover the pan and let the dough rise until it has crested about 1 inch over the rim of the pan, about {60%minutes}.
7. 7

   Preheat the oven to {350%°F}.
8. 8

   Bake the bread for 30 to ⏱️ 35 minutes , or until the crust is golden brown and the internal temperature reads 190°F on a digital thermometer .
9. 9

   Remove the bread from the oven and turn it out of the pan onto a wire rack to cool completely before slicing.