New York Deli Rye Bread

Note: Sour pickles and sauerkraut are fermented naturally, and that is the kind of juice you want. Dill or Kosher pickles are usually brined in vinegar instead, and they lack the lactobacillus component.

Heat water for about 20 seconds in the microwave: it should not be too much warmer than body temperature, so it should not feel hot. Dissolve sugar in the water, and stir in the yeast to activate. Wait for foam to form to indicate yeast activity.

Stir together all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, oil, and sour pickle or sauerkraut juice. Stir with a dough hook attachment until a shaggy dough forms. Cover and let rest for about 30 minutes. Knead for about 7 minutes until only slightly sticky, adding more flour a teaspoon at a time as necessary.

Form dough into a ball, place in an oiled bowl, and turn dough several times to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled.

Turn dough out onto a lightly-floured surface and knead by hand for a few minutes. Form a loaf, and place into a greased 5×9‑inch loaf pan, or form a boule and place in a proofing basket. Cover with a kitchen towel and allow to rise over the top of the pan or basket, about an hour.

Preheat oven to 375° F, and set rack in the middle. Make egg wash by beating an egg with two tablespoons of water. If making a boule, invert basket onto parchment-lined baking sheet. Brush egg wash over the surface of the loaf. Cut slashes across the top with a sharp knife. Bake until golden brown, about 30 minutes.

Allow to cool completely before slicing.