Sandwich Rye Bread
This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.
Our guarantee: This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done.
- 1 1/2 packets "highly active" active dry yeast; or 1 tablespoon active dry yeast; or 2 1/2 teaspoons instant yeast
- 2/3 cup to 7/8 cup lukewarm water*
- 1/4 cup vegetable oil
- 3/4 cup dill pickle juice
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons dill seeds
- 1 tablespoon yellow mustard seeds OR 1 tablespoon prepared Dijon mustard
- 3/4 cup instant mashed potato flakes
- 2 1/2 cups King Arthur Unbleached Bread Flour
- 1 1/3 cups pumpernickel
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
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1) Dissolve the yeast in 2 tablespoons of the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step. |
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4) Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded. |
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6) Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F. |
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7) Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer. |
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8) Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature. |
Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 40 mins.
- Total time:
- 5 hrs 5 mins.
- Yield:
- 1 loaf, 16 servings
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- Recipe comments (6) »
Tips from our bakers
- Homemade rye bread can be quite a challenge; if you're a beginning bread baker, please become familiar with the bread-baking process by trying a simpler loaf (like our White Sandwich Bread) before tackling this one.
- Substitute white or medium rye flour for the pumpernickel, if desired.
- This bread has a sensitive liquid-flour ratio. The finished dough should be smooth and easy to handle; it shouldn't be sticky. If it's sticky, understand that the rising times may be shorter; a slacker (stickier) dough usually rises faster than one that's stiffer.
- We've baked this successfully in both an 8 1/2" x 4 1/2" loaf pan, and a 9" x 5" loaf pan. If your dough is at all sticky, we recommend using the larger size pan.
| Nutrition Facts | |
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Serving Size 1 slice (50g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 150 | Calories from Fat 35 |
| Daily Value* | |
| Total Fat | 4g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 260mg |
| Total Carbohydrate | 24g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
09/22/2009
I was somewhat intimidated by this bread and put off trying it until now. What a mistake. Though probably not a bread for a first time baker, the clear directions and photos of bread in progress were most helpfu. My dough was quite sticky and slack so the rising time was shorter than usual. The recipe said to use a larger loaf pan with slack dough however even that was a bit small. Two smaller pans might work better in this situation. I didn't have any dill pickle juice so I used the juice of homemade pickled okra. This gave the bread a strong, pungent, delicious smell and taste. I topped the loaf with an egg wash and crushed sesame sticks. I think this is one of the BEST breads I have ever made.
09/16/2009
This loaf is an instant hit with my Czech-born husband. He is always looking for the perfect rye loaf. While he was skeptical before I made it, he was instantly a believer when he smelled it out of the oven. Thank you! Now, how do I come up with large quantities of dill pickle juice?
04/12/2009
Hi: This is the best "Sanwich Rye Bread" ever!!!!!! the recipe is the best and perfect!!!!I baked today and it was a success!!! congratulations King's Arthur Flour bakers for this recipe!!!thanks a lot!!!
01/18/2009
The best Rye bread I've made so far, better than any bakery or deli rye. It rose so much I couldn't believe it. I could have used the larger loaf pan if I'd had one. I did mix the pumpernickel flour 50/50 with white Rye flour and I also added 1/2 Tbl. Deli Rye flavor..looking for that deli rye taste. This bread didn't disappoint, and the dill pickle juice is an excellent addition, you don't really taste it but it gives it a little extra oomph that makes it extra delicious.
01/14/2009
I am so excited with this recipe! It was my very first rye bread ever and it came out so much better than I had expected. The dough was heavy and dense after mixing the ingredients together. I thought to myself that it would be a low, dense brick. I was wrong! It is a lovely air hole filled loaf with an exceptional crumb. I was very curious about the use of pickle juice, but I cannot imagine this bread without it. The only alteration that I made was brushing the top with a bit of egg wash and sprinkling on sesame and poppy seeds. Thank you!
Now you know what to do with that pickle juice once those pickles are gone! I bet you could freeze the juice if you were not ready to make the bread. Elisabeth @ KAF
09/28/2008
I was really intrigued by this recipe because of its use of pickle juice, dill, and mustard seeds. I didn't have dill seeds on hand, so I substituted dill weed. I kept everything else the same and made 12 cloverleaf rolls with them. I brushed each roll with melted butter before baking them at 350 degrees for 25 minutes. When they came out of the oven, I brushed them with butter again. They were very good and didn't have an overwhelming flavor of the caraway, dill, or mustard seeds. I thought everything blended together really well and created a great tasting light rye flavored bread. Thanks KAF!
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