Tangy Dill Pickle Sourdough Bread
Tangy Dill Pickle Sourdough Bread is a deliciously unique twist on traditional sourdough that incorporates the distinctive flavor of dill pickles. This easy-to-make bread combines the tangy zest of pickles with the chewy texture of sourdough, making it an ideal accompaniment for soups, sandwiches, or enjoyed fresh on its own. Whether you’re hosting a cozy dinner or packing a picnic, this bread is sure to impress. With minimal ingredients and straightforward steps, bakers of all levels can create a flavorful loaf that brings excitement to any meal.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 4
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 50 grams active sourdough starter
- 260 grams filtered water (warmed to 85°F)
- 30 grams dill pickle brine
- 375 grams organic white bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams diced dill pickles (patted dry)
- 1.5 tablespoons fresh dill (finely chopped)
Instructions
- In a mixing bowl, combine the active sourdough starter and warm water; let it activate for 30 minutes.
- Mix in the dill pickle brine, followed by both types of flour and salt until no dry flour remains.
- Gently fold in the diced dill pickles and fresh dill.
- Cover the dough and let it rise at room temperature for about 3 hours or until doubled in size.
- Shape the dough into a round loaf and place it on parchment paper; let it proof for another hour while preheating your oven to 450°F.
- Bake for about 45 minutes until golden brown and hollow-sounding when tapped.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg