Quick Rye Bread

1) Dissolve the yeast in 1 cup warm water with the molasses. Stir gently & wait 5 minutes until foamy. Add vegetable oil + pickle juice.

2) In a separate bowl, combine rye flour, bread flour, salt & caraway seeds.

3) Add dry ingredients to wet ingredients 1/2 cup at a time.

4) Once the dough is roughly mixed, turn out onto a floured work surface and knead until smooth (about 10 minutes) or use the hook attachment on a stand mixer (about 3-4 minutes).

5) Shape the dough into a ball, and place into a bowl lightly coated with oil. Cover with a dish towel to let rise at room temperature for about 90 minutes.

6) Turn dough onto a floured surface, knead for another minute, and then place into a greased 5x9-inch loaf pan. Let rise for another 60 minutes.

7) Preheat oven to 350°F. Once dough is ready, bake on the middle rack for 30-40 minutes or until the internal temperature is 185°F.

8) Cool on a wire rack & enjoy!