"Having lived in NW CT for over 35 years, in close proximity to NYC, with its great Jewish Delis, baking some of the finest rye bread going, I snagged this recipe from a friend.
Hope you like it….Enjoy!"
Combine all the dry ingredients in a large bowl. Mix well. Transfer to a standing mixer and add the canola oil, pickle juice, (all the ingredients should be mixing and dancing together). Using a dough hook mix well until a shaggy looking mass forms. Cover the bowl with plastic wrap and let sit for half hour - set your timer. All the liquid should be absorbed.
Remove the plastic wrap and fire up your stand mixer to med. and knead the dough for 6-8 minutes untill the dough feels smooth and firm. It will be a little sticky. Turn out the dough onto a lightly floured surface and knead by hand for 1-2 minutes. Flour or oil your hands to minimize sticking.
Place this lovely dough in a lightly greased bowl, turn to coat all sides, than cover the bowl with plastic wrap and place in a warm place to rise so it nearly doubles in size.
Turn the dough out onto a lightly oiled surface (I use an 18" x 22" chunk of granite), shape into a log and put it into a 9x5 greased loaf pan (pyrex works well). Cover with a linen or cotton proof cloth and let rise until the dough peaks slightly over the rim of the pan, 60-90 minutes.
Arrange the oven rack in the middle of the oven and preheat the oven to 350F.
Bake for about 35 minute. You are looking for an internal temp. of 190F and the outer crust is a healthy golden brown (tent with foil, shiny side up, if its browning too fast). Remove and cool on a rack. ENJOY and SHARE with your family, friend and neighbors.