Sandwich Rye Bread

kingarthurbaking.com

I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

2 ½ teaspoons instant yeast or active dry yeast

⅔ to 7/8 cup (152g to 198g) water, lukewarm*

¼ cup (50g) vegetable oil

¾ cup (170g) dill pickle juice

1 ½ teaspoons (9g) table salt

1 tablespoon granulated sugar

1 ¼ teaspoons caraway seeds

1 ¼ teaspoons dill seeds

1 tablespoon mustard seeds or Dijon mustard

¾ cup (46g) dried potato flakes (instant mashed potatoes) or ¼ cup (46g) potato flour

2 ½ cups (300g) King Arthur Unbleached Bread Flour

1 ⅓ cups (138g) King Arthur Organic Medium Rye Flour or King Arthur Pumpernickel Flour*

Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Also known as whole rye flour.

Directions at kingarthurbaking.com

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