The smell of baking bread: Dill Pickle Rye

I can never get enough of the sweet smell of warm yeasty bread. I used to have a friend on Elizabeth Street in New York and whenever I went to her place I would walk a certain route because one block always smelled strongly of yeast and bread baking. It was incredibly sweet and overpowering and never failed to make me swoon with happiness and warmth. I never found the source, but it didn't matter. I just loved to breath deeply while walking down the street filled with yeasty goodness.

Now, here in Michigan, winter is in full swing and I think about that smell often and try to recreate its yeasty goodness. Of course, this recipe, which my mom used to make for us as kids, smells a bit more dill-y than yeast-y, but it's scrumptious nonetheless.

Dill Pickle Rye
Makes 2 loaves.

4 cups white flour and 2 cups rye flour
OR
3 cups white flour and 3 cups whole wheat flour

2 packages dry yeast
1 1/2 c. liquid from jar of Polish pickles
1/2 c. buttermilk
2 Tb. sugar
2 Tb. oil
2 tsp. salt
2 tsp. caraway seed
2 tsp dill seed
1 egg mixed with 2 Tb. water

Stir together flours. Heat pickle juice with caraway and dill to 120º to 130º F. Mix 2 cups of the flour mixture, sugar, salt and yeast in a bowl. Add oil and buttermilk. Pour in pickle juice and beat with an electric mixer until smooth and then some, about 3 minutes total. Stir in enough of the remaining flour mixture to form a soft dough. Turn out onto lightly floured surface and knead until smooth, 5-8 minutes. Place in oiled bowl, turning once to coat. Cover and let rise until double in size, 1 - 1 1 /2 hours. Punch down and divide in half. Shape into loaves and place in greased loaf pans. Brush with egg mixture and cover. Let rise until double again. Bake at 350º for 50-55 minutes. Cover for the last 10 minutes to prevent excessive browning.