This was my first time making my own rye bread. The dough didn't react as I've grown accustomed to bread dough reacting. It was very dense, and didn't rise much. But it turned out very well in the end. Dare I say this is the perfect rye bread? The "rye" flavor is intense, and that is just the way I like it. I made a few substitutions: I didn't have pickle juice, so I sub'd apple cider vinegar, and didn't have potato flakes, so sub'd gluten, and didn't have oil, so sub'd butter (equal parts for all). To make up for the lack of pickle juice, I threw in a pinch of dill seeds with the caraway. I let my bread machine take care of the dough cycle. I shaped it and let it rise on the counter for 1 hour, then baked at 350 for 35 minutes. It didn't rise much more when it was on the counter (I was getting nervous at this point!), but the loaf really fluffed up in the oven. It turned out just as I was hoping. Just as good, if not better than the rye bread I get from my local bakery.
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This was my first time making my own rye bread. The dough didn't react as I've grown...