Instructions: Combine flours in a large bowl; stir well. Combine 2 cups flour mixture and yeast in a large mixing bowl; stir well.

Combine chopped dill pickle and next 8 ingredients in a medium saucepan. Heat until dill pickle mixture reaches 120 to 130, stirring occasionally.

Gradually add liquid mixture to yeast mixture, beating at low speed of an electric mixer until blended. Beat 2 additional minutes at medium speed. Gradually stir in enough remaining flour mixture to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Roll on portion of dough into a 14 x 7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a well-greased 9 x 5 x 3-inch loaf pan. Repeat procedure with remaining portion of dough.

Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.

Bake at 350 for 40 to 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

Description: "Rye bread filled with chopped dill pickles, dill seeds, and caraway seeds."

Yield: 2 Loaves

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