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Brian Sunter

Sandwich Rye Bread

Easy-to-slice rye bread with dill pickle juice for tang and moist texture. Perfect for pastrami, corned beef, a Reuben, or grilled Swiss sandwiches.

25 minutes prep 5 hours 5 minutes total 1 serving
bread rye sandwich baking
Scale
Units

Ingredients

  • 2.50 tsp instant yeast
  • 2.50 tsp active dry yeast
  • 2/3 to 7/8 cup water
  • 0.25 cup vegetable oil
  • 0.75 cup dill pickle juice
  • 1.50 tsp table salt
  • 1 tbsp granulated sugar
  • 1.25 tsp caraway seeds
  • 1.25 tsp dill seeds
  • 1 tbsp mustard seeds
  • 0.75 cup dried potato flakes
  • 2.50 cups bread flour
  • 1.33 cups rye flour

Equipment

  • stand mixer
  • bowl
  • loaf pan
  • oven
  • rack

Instructions

Dough

1

Combine 2.50 tsp instant yeast or 2.50 tsp active dry yeast , 2/3 to 7/8 cup water lukewarm, 0.25 cup vegetable oil , 0.75 cup dill pickle juice , 1.50 tsp table salt , 1 tbsp granulated sugar , 1.25 tsp caraway seeds , 1.25 tsp dill seeds , 1 tbsp mustard seeds or Dijon mustard, 0.75 cup dried potato flakes or potato flour, 2.50 cups bread flour , and 1.33 cups rye flour or pumpernickel flour.

2

Mix until clumps form. Let the dough rest 20 minutes for the flour to start absorbing the liquid.

3

Knead the dough by stand mixer with dough hook at second speed for about 7 minutes to make a stiff but fairly smooth dough. The dough should clean the sides of the bowl; if it doesn't, sprinkle in a bit more all-purpose flour.

First Rise

4

Place the dough in a lightly greased bowl , cover, and let rise until puffy, 1-2 hours . It may or may not have doubled in bulk, but it will have expanded.

Shaping

5

Gently deflate the dough and shape it into a log. Place the log in a lightly greased loaf pan (8.5 " x 4.5 " for stiffer dough, or 9 " x 5 " for slacker dough). Press it to the edges of the pan and flatten the top.

Second Rise

6

Tent the pan with greased plastic wrap and allow the loaf to rise until crowned about 1 " to 1.5 " over the edge of the pan, 1-1.5 hours . Towards the end of the rising time, preheat the oven to 350F.

Baking

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.

8

Remove the bread from the oven , wait 5 minutes , then 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.

View Cooklang Source
recipe.cook 
---
title: Sandwich Rye Bread
description: "Easy-to-slice rye bread with dill pickle juice for tang and moist texture. Perfect for pastrami, corned beef, a Reuben, or grilled Swiss sandwiches."
servings: 1
total time: 5 hours 5 minutes
prep time: 25 minutes
bake time: 40 minutes
tags: [bread, rye, sandwich, baking]
cuisine: American
difficulty: intermediate
---

== Dough ==

Combine @instant yeast{2.5%tsp} or @active dry yeast{2.5%tsp}, @water{2/3 to 7/8%cup} lukewarm, @vegetable oil{1/4%cup}, @dill pickle juice{3/4%cup}, @table salt{1.5%tsp}, @granulated sugar{1%tbsp}, @caraway seeds{1.25%tsp}, @dill seeds{1.25%tsp}, @mustard seeds{1%tbsp} or Dijon mustard, @dried potato flakes{3/4%cup} or potato flour, @bread flour{2.5%cups}, and @rye flour{1 1/3%cups} or pumpernickel flour.

Mix until clumps form. Let the dough rest ~{20%minutes} for the flour to start absorbing the liquid.

Knead the dough by #stand mixer{} with dough hook at second speed for about ~{7%minutes} to make a stiff but fairly smooth dough. The dough should clean the sides of the bowl; if it doesn't, sprinkle in a bit more all-purpose flour.

> We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you do knead by hand, the dough will take longer to rise and won't rise as high.

== First Rise ==

Place the dough in a lightly greased #bowl{}, cover, and let rise until puffy, ~{1-2%hours}. It may or may not have doubled in bulk, but it will have expanded.

== Shaping ==

Gently deflate the dough and shape it into a log. Place the log in a lightly greased #loaf pan{} (8.5" x 4.5" for stiffer dough, or 9" x 5" for slacker dough). Press it to the edges of the pan and flatten the top.

== Second Rise ==

Tent the pan with greased plastic wrap and allow the loaf to rise until crowned about 1" to 1.5" over the edge of the pan, ~{1-1.5%hours}. Towards the end of the rising time, preheat the #oven{} to 350F.

== Baking ==

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 190F on an instant-read thermometer.

Remove the bread from the #oven{}, wait ~{5%minutes}, then 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.

> 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, the rising times may be shorter; a slacker dough usually rises faster than one that's stiffer.

> Use the lesser amount of water in summer or a humid environment, the greater amount in winter or a dry climate, and somewhere in between the rest of the year.

> For a wonderfully close-grained, square-corner sandwich loaf, press the dough into a 9" x 4" pain de mie pan. Bake as directed, removing the cover and tenting loosely with foil for the final 15 minutes of baking.

> This is a great place to use discard sourdough starter. Substitute up to 1 cup starter for an equal weight of bread flour and water.