I have really enjoyed making this rye recipe and love this loaf! I've added 1 tbsp of caraway and 1 tbsp of dill seed. Lovely flavor. I'm currently on my fourth loaf. The second and third times, I have let the dough rise slowly in the refrigerator overnight, and added a second knead. With the temperature in the house being as low as it is today, I've let it slow rise on the counter. This is the first time I added pickle juice from my homemade stash for the rye mixture. Since the original recipe suggests to add salt in the second step of the process, I'm wondering if the salt in the pickle juice retards the yeast in the rye mixture, because my dough is rising much slower and not as much as previous times. Thanks in advance for your feedback and for providing all of us with such a tried and true recipe.

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