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Loaf of dill pickle sourdough bread on a wooden cutting board

Dill Pickle Sourdough Bread

This unique and flavorful loaf infuses the tangy taste of dill pickles into traditional sourdough, making it a perfect accompaniment to sandwiches or soups.
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Prep Time 4 hours 30 minutes
Cook Time 35 minutes
Total Time 6 hours 30 minutes
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Sourdough starter Must be active and bubbly
  • 1 cup Warm water Between 100°F to 110°F (38°C to 43°C)
  • 3 cups All-purpose flour Can substitute with bread flour for more chewiness
  • 1 teaspoon Salt Enhances flavor
  • 1 cup Dill pickles, chopped Use your favorite variety
  • 1 tablespoon Dill, fresh or dried Fresh dill gives a bolder flavor

Method
 

Mixing and Rising
  1. In a large bowl, mix the sourdough starter and warm water until combined.
  2. Gradually add the flour and salt, mixing until a dough forms.
  3. Fold in the chopped dill pickles and dill.
  4. Knead the dough on a floured surface for about 10 minutes until smooth.
  5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Shape the dough into a loaf and place it in a greased loaf pan.
  3. Let it rise again for about 30 minutes.
  4. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
  5. Allow it to cool before slicing.

Notes

Chef Tips: Ensure your sourdough starter is active for optimal fermentation. Use a warm area for rising. For a crunchier crust, place a pan of water in the oven while baking.