This post is for all the pickle lovers out there. Are there even people who don’t love pickles? Well that’s just silly. Pickles offer brightness and acidity to some dishes that need that to cut through all that richness and fit like hamburgers and deli meat sandwiches. What’s even better is when you can use your own homemade pickles. This can be a daunting undertaking but if done right it’s well worth it. It all started with both a good recipe and a good cucumber. Thankfully for the first The Gefilte Manifesto comes through splendidly.
One thing you’ll find is when you’re done making the pickles you end up with a lot of leftover pickle juice. Being one that is always looking for ways to use as much of anything I make as possible, I was curious when I came across their Pickle Brine Bread. Feeling adventurous I went ahead and made it not sure what was going to come out as the end result. Boy was I surprised when I sliced into this bread and get all the nice chewy texture of a really good whole wealth bread but then this amazing flavor! The pickle flavor was subtle but definitely something you could pick up on. The more I sampled this bread the more I realized this is the perfect bread for a basic deli meat sandwich.
It gives you enough structure to hold all your fixings and it is a close texture loaf so it will help soak up any juices. Then to round it all out that nice finish of the subtle pickle flavor make this a real winner. I have also used it for gefilte fish and chicken liver pate. So the next time you find yourself looking at pickle juice and wanting something interesting to do with it try your hand at making this loaf.
Pickle Brine Bread
- 1 ½ ounces Warm Water
- ¼ ounce Active Dry Yeast
- ½ teaspoon Granulated Sugar
- 16 ounces Strained Pickle Brine
- 2 ½ ounces Canola Oil
- 112 grams Honey
- 1 ½ teaspoons Salt
- 360 grams Bread Flour
- 532 grams Whole Wheat Flour
In the bowl of your stand mixer add the warm water, yeast, and salt. Whisk together, then let sit for 5 minutes. It should look VERY bubbly!
Add in the rest of the ingredients and attached the bowl to the mixer fitted with the dough hook. Turn mixer on to a low speed. Once the ingredients have formed a mass kneed the dough for 7 minutes.
Cover the bowl with plastic and let rest for 2 hours. Once the dough is risen and doubled in size punch it down, kneed it on a floured surface and divide in half placing each half into two greased standard sized loaf pans. Cover with a towel and let rise for another hour until doubled in bulk again.
In the meantime preheat your oven to 350ºF. Bake the loves for about 45 minutes. You should be able to knock on the hardened crust and hear a hollow sound. Let cool in pans. Turn out and slice to serve. (I like to slice the two loaves and freeze them in baggies of the number of slices I know I will need for each meal.)