Dill Pickle Rye

4 cups white flour

2 cups rye flour

2 pkgs yeast

1 cup water

2 tsp. dill weed

½ cup dill pickle juice

½ cup buttermilk

2 Tablespoons sugar

2 Tablespoons oil

 2 teaspoons salt

2 teaspoon caraway  seed

Mix flours together.  Add yeast.  Heat ½ cup water to boiling and soak dill seed in it for 10 minutes, do not drain.  Heat remaining ½ cup water, pickle juice, buttermilk, sugar, oil and salt.  Stir in dill seed and water plus caraway seed.  Add to flour mixture.  Beat till smooth.  Add enough flour to make a soft dough.  Knead and let rest 40 minutes.  Divide dough in half, shape into balls and place in glass casseroles.  Cut 3 slits in top of each loaf.  Brush with oil or egg. Let rise.  Bake 50-55 minutes in 350 degree oven.  Cover last 10 minutes to prevent excessive browning.  Yield 2 loaves.