Directions:
In a large mixing bowl, dissolve the yeast in the warm water with the sugar and let it stand for 10 minutes or until frothy.
Stir the dill pickle juice, chopped fresh dill, and dried onion flakes into the yeast mixture.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form. Mix in the chopped dill pickles.
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
Place the dough in a greased bowl, turning it to coat all sides with oil. Cover it with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough, shape it into a loaf, and place it in a greased 9x5 inch loaf pan. Cover and let it rise again until nearly doubled, about 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Variations & Tips:
This bread recipe is flexible; you can adjust the level of pickle intensity. For a subtler flavor, reduce the amount of chopped pickles. Conversely, for a bolder taste, add extra pickles or a teaspoon of pickle brine. If you like a crunch in your bread, incorporate a handful of toasted, chopped walnuts.
You may also experiment with different herbs such as tarragon or chives instead of dill to suit your palate. Just remember that bread baking is often as much an art as it is a science, so don’t hesitate to adjust seasonings and ingredients to your liking.
I await your comments! Enjoy!
