SANDWICH RYE BREAD

http://www.kingarthurflour.com/recipes/sandwich-rye-bread-recipe?go=EP170809_R&trk_msg=KSKQ9VG3KGMKDEEO6RUK828NP0&trk_contact=3C0BUCPEBPV2ABEO6O9MDQTVP8&trk_sid=QDL6IKD7FTQKJF3GCP2L8OPTJC&utm_source=listrak&utm_medium=email&utm_term=http%3a%2f%2fwww.kingarthurflour.com%2fshop%2flanding%3fgo%3dEP170809_R%26RID%3d22&utm_campaign=broadcast&utm_content=ep170809-breadwk-rye

Sandwich Rye Bread

PREP 25 mins. BAKE 40 mins. TOTAL 5 hrs 5 mins.
YIELD 1 loaf, 16 servings

This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.

This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done.( Read more... )

PROMPT ---- The word - Pumpernickel

"The word “pumpernickel” has an interesting derivation. In German, “pumpern” is “intestinal wind,” while “nickel” is a demon or sprite. Let’s just leave it at that."
source- http://blog.kingarthurflour.com/2011/09/15/sandwich-rye-bread-and-the-secret-ingredient-is/

Someone write this before I do.
You know what I'll do with it.

too late.