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Adapted Pickle Juice Rye



Ingredients:
3 Cup(s) Bread Flour
3 Teaspoon(s) Fleischmann's Active Yeast
1 Cup(s) Sour Dill Brine
3/4 Cup(s) Water, warmed to 120 degrees
2 Tablespoon(s) Crisco
2 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 Tablespoon(s) Dry Dill Weed
1 1/2 Cup(s) Med. Rye Flour
1 1/2 Teaspoon(s) Caraway Seeds
1 large Egg
Directions: I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts. due to the high salt content of my brine. I forgot the egg that is called for! I used 3 ts. Active Dry Yeast instead of the 3 pkg. called for in the conventional recipe. I warmed the brine and the water.
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