This recipe adds a half-cup of dill pickle juice to the dough for a little extra kick. If you like rye bread, I think you'll like this enhancement. Here's the recipe:
300 g bread flour (just over 2 cups)
150 g dark rye flour (heaping 1 cup)
50 g whole wheat flour (1/3 cup)
225 g water (1 cup) + 1 Tbsp
100 g dill pickle juice (1/2 cup)
2 tsps instant yeast
2 tsps caraway seeds
1 tsp sea salt
Assorted sesame seeds (optional) for topping
NOTE: Because pickle juice contains sodium, I have reduced the amount of salt in this recipe.
