Sandwich Rye Bread

🥘 Ingredients

• instant yeast 2 ½ tsp
• lukewarm water ¾ cup
• vegetable oil ¼ cup
• dill pickle juice ¾ cup
• salt 1 ½ tsp
• sugar 1 Tbsp
• caraway seeds 1 ¼ tsp
• dill seeds 1 ¼ tsp
• yellow mustard seeds 1 Tbsp
• instant mashed potato flakes ¾ cup
• King Arthur Unbleached Bread Flour 2 ½ cups
• medium rye flour 1.33 cups

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 .
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.