This was my first attempt at making a seeded bread (using caraway seeds to give it that traditional Jewish rye bread flavor).

Came out really nice…flavor reminded me of the kind of bread I’m used to getting in the deli.

It came out so good that I (obviously) had to immediately run to the store and pick up some sliced corned beef to make some corned beef sandwiches.

The basic make-up was; 75% bread flour, 25% whole dark rye, 73% hydration. Oh yeah, and 75% of the liquid I used was actually dill pickle juice from a near-empty jar of store-bought dill pickles. It’s been hot here, and I don’t have air conditioning, so I used cold packs from the freezer to keep my fermentation bowl chilled in order to stretch out my bulk-fermentation time to 9 hours.