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POLISH PICKLE RYE BREAD 
4 c. white or whole wheat flour
2 c. rye flour
2 pkgs. dry yeast
1 c. water
2 tsp. dill seeds
1/2 c. liquid from a jar of dill pickles
1/2 c. buttermilk
2 tbsp. sugar
2 tbsp. oil
2 tsp. salt
2 tsp. caraway seeds
Oil or 1 egg, beaten

In a large bowl, stir together white and rye flours. Measure 2 cups of the blended flour into a large bowl, stir in yeast.

In a saucepan, heat 1/2 cup water to boiling. Measure the dill seeds into a custard cup and pour boiling water over them, let stand 10 minutes. Heat the remaining 1/2 cup water, pickle juice, buttermilk, sugar, 2 tablespoons oil and salt over low heat to lukewarm. Stir in the dill seeds, water and caraway seeds. Add the liquid to the flour and yeast mixture, beat until smooth. Add more flour to make a soft dough. Knead until smooth and elastic. Let rest 40 minutes.

Grease a cookie sheet. Divide dough in half. Knead and shape into 2 round loaves. Place on cookie sheet and cut 3 shallow slits in the top. For a soft crust, brush with oil or for a firm crust, brush with beaten egg. Let rise 40 minutes. Bake in a 350 degree oven 50 minutes or until loaves sound hollow when tapped.

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