1 cup (8 ounces) filtered water
¼ cup (1.5 ounces) canola oil
¼ cup (2 ounces) dill pickle juice
3 Tablespoons dry potato flakes
1½ Tablespoons demerara sugar
1½ teaspoons fine sea salt
2 cups (10 ounces) unbleached bread flour
1 cup (5 ounces) rye flour
2½ teaspoons bread machine yeast

Place all ingredients in pan of bread machine in the order listed.  Start the dough cycle.  Once the dough has come together into a rough, shaggy ball, stop the bread machine, and let the dough rest in the covered bread machine.  Depending on the bread machine, start the mixing/kneading process in the bread machine after 30 minutes (I plugged my bread machine back in after 10 minutes since it takes 20 minutes from start to the beginning of the mixing of the dough).  Allow the bread machine to complete the dough cycle.

Turn the dough onto a lightly floured surface and shape it into a log or rectangle to fit into a 9×5-inch loaf pan.  Place the dough into a greased 9×5-inch loaf pan.  Cover with a clean kitchen towel and let rise until the top of the dough has risen slightly over the top of the pan, 60 to 90 minutes.

Place rack in middle of oven; preheat oven to 350° F.

Bake loaf until golden brown and cooked through, about 35 minutes.  If loaf browns too quickly, cover loosely with a tent of aluminum foil with shinny side out.  Remove from oven.  Remove bread from pan and cool completely on a wire rack.  Yield:  1 loaf.