Rye Sandwich Bread

This recipe is adapted from King Arthur’s recipe

Ingredients

• 1 T yeast
• 50 g oil
• 170 g pickle juice
• 9 g salt
• 1 T sugar
• 1 T caraway
• 1 T dill seed
• 1 T dijon
• 90 g oat soak remaining from oat milk
• 100 g water
• 300g bread flour
• 138 rye flour

Instructions

1. 350° 40 minutes