Imagine sinking your teeth into a crusty, flavorful loaf of rye bread, fresh from the oven, accompanied by the tangy, salty crunch of dill pickles. Sounds like a match made in heaven, right? This Eastern European-inspired recipe is a game-changer for bread enthusiasts and pickle lovers alike. With a surprisingly simple process and a total time of just under 2 hours, you'll be indulging in this mouthwatering combination in no time. So, what are you waiting for? Dive into our recipe for Rye Bread with Dill Pickles in a Crock and experience the perfect harmony of flavors and textures!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Eastern European
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon caraway seeds (optional)
- Pickles for serving
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F) with sugar. Let it sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a separate bowl, combine rye flour, all-purpose flour, salt, and caraway seeds (if using). Mix the dry ingredients thoroughly.
- Gradually add the dry flour mixture to the yeast liquid, stirring with a wooden spoon or stand mixer until a sticky, cohesive dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly sticky due to the rye flour.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and shape it into a round loaf. Place the loaf in a well-greased crock or Dutch oven.
- Cover the loaf and let it rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat the oven to 425°F (220°C). If using a crock, place the covered crock in the oven.
- Bake the bread for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until the crust is dark brown and sounds hollow when tapped.
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
- Serve warm or at room temperature with fresh dill pickles on the side.
Tips
- * Make sure your yeast is activated by checking for foam and bubbles after 5-10 minutes. This step is crucial for a well-risen loaf. * Don't overmix the dough, as rye flour can be prone to toughness. Stop mixing once the ingredients come together in a sticky ball. * Use a high-quality, flavorful rye flour for the best results. You can also experiment with different types of flour for varying flavor profiles. * If you don't have a crock or Dutch oven, you can shape the loaf into a round or oblong shape and bake it on a baking sheet. * For an extra crispy crust, try baking the bread for an additional 5-10 minutes without the lid. Keep an eye on it to avoid overcooking. * Experiment with different types of pickles, such as sweet or spicy, to find your perfect match.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 7g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
