Dill Pickle Sourdough Bread That Adds Zesty Flavor to Your Meals
This dill pickle sourdough bread combines tangy brine and fresh dill for a uniquely zesty flavor that enhances any meal. Perfect for sandwiches or as a savory snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 50 minutes
- Yield: Serves 8
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 50 grams active sourdough starter
- 260 grams filtered water around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles patted with paper towel after chopping to remove excess moisture
- 1 1/2 tablespoons finely chopped fresh dill
Instructions
- Mix sourdough starter with filtered water and dill pickle brine.
- Add bread flour, whole wheat flour, and sea salt then mix to form dough.
- Incorporate chopped dill pickles and fresh dill evenly.
- Let the dough rise for 4 to 6 hours until doubled.
- Shape the dough and let it proof for 2 hours.
- Preheat oven to 450°F and bake the bread for 35 minutes until golden brown.
- Cool before slicing and serving.
Notes
- Pat dill pickles dry to avoid excess moisture which can affect dough consistency
- Use fresh dill for best flavor
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg