Revised King Arhtur Sandwich Rye

I have been trying and trying to make a rye bread that would be good for sandwiches, well let me restate that. I have made rye bread that is great for sandwiches but it never is very big, soooooooooooooo you have to have several to make a decent lunch. Guess if you're on a diet the small loaves would be great for portion control. Ok back to this test. I have been searching and trying recipes with no luck......Until today, WOW look at this bread. I'm so pleased with myself and this bread. Now as to the flavor YUM, the bread is soft but has a good crumb, great for sandwiches.  So guess this is the new rye bread I will make when I don't make the No knead one.  Both are delicious.

Printable
Ingredients:
1 heaping TBL instant yeast
2/3 cup warm water + more if needed
1/4 cup vegetable oil
3/4 cup dill pickle juice
1 TBL sugar
1 tsp dill weed
1 TBL mustard (I used a sweet mustard with herbs)
1/4 cup potato flour
2 1/2 cups high gluten flour or bread flour
1 1/3 cups rye-pumpernickel flour
4 tsp wheat gluten
Combine the dissolved yeast (or instant yeast) with the remaining ingredients, and mix till clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.

Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. 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, realize that the dough will take longer to rise, and won't rise as high.

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.

Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.

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.

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.

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. 

Thanks for taking time to stop by, leave a comment if you're so inclined.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna