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2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1/2 cup chopped dill pickles
1/4 cup sunflower seeds
Directions
In a large bowl, dissolve the active dry yeast in warm water with the sugar. Let it sit for about 5 minutes until frothy.
Stir in the dill pickle juice, fresh dill, and dried onion flakes.
In a separate bowl, combine the all-purpose flour, whole wheat flour, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form.
Incorporate the chopped dill pickles and sunflower seeds into the dough.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and shape it into a loaf.
Place the loaf in a greased loaf pan, cover, and let it rise again for about 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the dough. You can also experiment with different seeds, like pumpkin or sesame, for added flavor and texture. If you prefer a softer crust, brush the top of the loaf with melted butter immediately after baking. For a gluten-free version, substitute the flours with a gluten-free baking blend, but be sure to adjust the liquid as needed to achieve the right dough consistency.
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