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Pickle-Juice Bread-Machine Bread

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Recipe Summary Pickle-Juice Bread-Machine Bread

This recipe, the product of long experimentation, produces a dense and zesty loaf. Warning: highly addictive (in the best way)!

Ingredients | Medieval Bread Recipe

1 ½ cups pickle juice

½ cup water

3 tablespoons vegetable oil

¾ teaspoon salt

3 ½ tablespoons white sugar

½ cup wheat germ

¾ cup rolled oats

1 ¼ cups whole wheat flour

3 cups all-purpose flour

1 teaspoon active dry yeast

Directions

Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.

Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.

Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

'Pickle juice' means the juice from a jar of pickles. The proportion of pickle juice to water can be varied as desired, so long as the total liquid is 2 cups.

Similarly for the dry ingredients: 3 cups white flour, 1 cup whole-wheat flour, and 1 1/2 cups of any flour substitute will work well as long as the total is 5 1/2 cups.

If your bread machine doesn't have 'sandwich' and 'three-pound' settings, you'll have to experiment with your settings.

Info | Medieval Bread Recipe

prep: 10 mins cook: 3 hrs 10 mins additional: 20 mins total: 3 hrs 40 mins Servings: 16 Yield: 1 3-pound loaf

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