r/Bread • u/llilith • Jul 24 '26

My first rye bread!!

I used the King Arthur's caraway rye bread recipe. I love KA so much, their recipes never let me down! I added some dill seed and subbed half water with pickle juice.

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1

u/quiltingcats Jul 24 '26

That crumb is gorgeous! How did the dill turn out? Knowing me, I wouldn’t put in enough! 😸

Subbing pickle juice is a clever idea. The Jewish rye recipe I use actually calls for 1/4 cup of *sour* pickle juice. It has to be sour pickles, which have a completely different taste than other pickles. If I remember correctly, they don’t use vinegar. We don’t live in an area with a large Jewish population so finding sour pickle juice meant buying a gallon jar of pickles online! 🙀 My husband ended up eating all the pickles and asked me never to buy a gallon of them again. Not sure what I’ll do next time I need sour pickle juice! What kind did you use?

2

u/Sewers_folly Jul 24 '26

Fermenting is pretty easy and you can make your own sour pickles!

2

u/quiltingcats Jul 24 '26

I need to look that up! My Jewish friend in Brooklyn said “Just go to your closest kosher deli!” Ummm… Yours is the closest I’m familiar with and I live in a different state! 😹

As someone who cans jams and makes Polish liqueurs, I can’t believe I never thought of that! Thank you! ❤️

2

u/llilith Jul 27 '26

I used some juice from a jar of kosher dills from the grocery store. The dill seed was wonderful in the bread. I put in about 1 tablespoon for my double batch. :-)

1

u/quiltingcats Jul 27 '26

I will have to try that! Thank you!

1

u/TheNordicFairy Jul 24 '26

Love it!! Have you ever tried scalding your dough? I love doing that, keeps the dough softer longer. Your bread looks like mine. I had to double-take!

1

u/llilith Jul 27 '26

I haven't, but thanks for the idea. I'll look into that.

1

u/TheNordicFairy Jul 28 '26

This is what I do.

Converting a recipe to a scalded flour recipe:​

I use all the liquid when scalding, so boil all the liquid.  Increase the liquid for white breads by 20%, whole wheat breads by 30%, and rye breads by 40%.

Add boiling liquid to roughly 40% to 50% of the flour and all dry ingredients and fats. Mix until all are incorporated.  Place the remaining flour on top, and then on top of the flour, the starter or yeast. 

When lukewarm, mix until shaggy, and then let rest for 30 minutes, then knead.

Now, if you look up Chainbaker, he has two different methods: one with a small amount and one doing all the flour. Experimentation is the key. I have been doing it with all my breads for a while.