Adapted pickle juice rye

3 cup Bread Flour
3 tsp Fleischmann's Active Yeast
1 cup Sour Dill Brine
3/4 cup Water, warmed to 120 degrees
2 tbsp Crisco
2 tbsp Sugar
1 1/2 tsp Salt
1 tbsp Dry Dill Weed
1 1/2 cup Med. Rye Flour
1 1/2 tsp Caraway Seeds
1 Lg. Egg, room temp

1 I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts.
2 Due to the high salt content of my brine.
3 I forgot the egg that is called for! i used 3 ts.
4 Active dry yeast instead of the 3 pkg.
5 Called for in the conventional recipe.
6 I warmed the brine and the water