Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard

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Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard

A simple and quick rye bread, adapted from Dan Lepard's "The Handmade Loaf". The "secret ingredient" here is the pickle juice with some extra dill. The bread came out with great texture and tasted so delicious.

200 g Dark rye flour, toasted
300 g Bread flour
3/4 tsp Salt
350 g Cucumber pickle juice at 20C/68F
1+1/4 tsp Fresh yeast, crumbled
5 g Dried dill

To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.
Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.

49 comments:

Anonymous 4/4/15 18:57: This comment has been removed by a blog administrator.
Królowa Karo 13/1/20 19:32: I'm very interested in the taste of this bread.
Cheyanne @ No Spoon Necessary 13/1/20 19:51: This bread looks fantastic, Angie!! And I'm in love with the secret ingredient - pickle juice!!! Both my husband and myself are pickle lovers, so I'd be willing to bet this rye bread would be a huge hit in my house! Can't wait to try it!
Catherine 13/1/20 22:35: Dear Angie, I bet this bread tasted delicious! Wishing you the happiest New Year with many happy memories to make and many blessings dear friend. xoxo Catherine
Abbe@This is How I Cook 14/1/20 03:34: Love the idea of using pickle juice in this. Usually I add some fresh cucumbers, but now I have something else to do with it!
Julie 14/1/20 06:08: I have never tried adding pickle juice to any breads so far, this looks very interesting bread dear.. perfectly baked !
Dahn @savorthebest 14/1/20 06:44: This sounds really delicious. I never would have thought to add pickle juice to the bread, I love this idea
Nancy Chan 14/1/20 10:04: Beautiful bread. Interesting name and ingredients.
Vicki Bensinger 14/1/20 12:22: I’ve never heard of pickle juice being added to bread dough. How interesting. These loaves look beautiful. Thanks for sharing.
Jeff the Chef 14/1/20 12:46: So the pickle juice really comes through? Brilliant!
speedy70 14/1/20 14:01: Un pane meraviglioso, bravissima!!!!
Kitchen Riffs 14/1/20 15:39: Really interesting bread! Love rye, but I don't think I've had any made with pickle juice. Neat recipe -- thanks.
Pam 14/1/20 17:33: I am intrigued by the pickle juice. Another beautiful loaf!!!
Pam 14/1/20 18:22: Oh, I would love to try this, it sounds fantastic! Pickle juice with rye works for me, thanks for the recipe, Angie!!!
Mae Travels 15/1/20 01:03: Pickle juice in rye bread is an old tradition, as far as I know. That sounds like a good book to look into.

best... mae at maefood.blogspot.com
Gloria Baker 15/1/20 01:52: Angie you make the most beautiful breads!! Love this !! xo
Dawn @ Words Of Deliciousness 15/1/20 02:32: I never thought of using pickle juice in bread making. I like the sound of it. Your bread looks wonderful!!
Fran @ Gday Souffle 15/1/20 03:48: Rye and pickle juice together makes a fantastic combination! I could use my new Kitchen Aid stand mixed to do the kneading!
2pots2cook 15/1/20 14:15: Pickle juice ? Now this is something I really need to try ! Pinned and shared dear :-)
Sakuranko 15/1/20 15:43: Oh very good bread could be delicious with hot milk
xx
SavoringTime in the Kitchen 15/1/20 16:56: I love the idea of using pickle juice and dill in rye bread! The only other recipe in which I've used pickle juice was potato salad. This must make a delightful sandwich!
Suja Manoj 15/1/20 17:17: Interesting flavors, love it.Beautifully bake bread.
Natalia 15/1/20 19:37: I have heard about bread like this, I will definitely try it out, yum!
Iwona 15/1/20 21:09: I would like to try it :)
Kinga K. 15/1/20 22:34: Look interesting and yummy ♥
Reeni 15/1/20 22:48: I love the idea of adding pickle juice Angie! So delicious! I'm sorry I haven't been by lately - I was really sick for a few weeks. I hope you had a wonderful New Year dear friend! XO
mjskit 16/1/20 00:35: Dill pickled bread!!! I love this! I've used olive brine in bread, but never pickle juice. Can't wait to try this.
Evi Erlinda 16/1/20 02:36: I have never thought to use pickle juice. It is very delicious bread.
MásQueRopa 16/1/20 13:49: Ummm delicioso 💕💕
All That I'm Eating 16/1/20 14:57: What a brilliant idea! I'd love to try this bread, I bet it's especially good with smoked salmon.
Balvinder 16/1/20 16:38: What an interesting use of pickle juice!
Sherry's Pickings 17/1/20 06:03: this looks absolutely wonderful angie. i bet your kitchen was smelling like heaven when it baked. cheers sherry
Evi 17/1/20 10:26: This bread looks beautiful! And I love the secret ingredient, never thought of adding pickle juice to a bread before :)
R's Rue 17/1/20 14:38: Yum.
Ashley@CookNourishBliss 17/1/20 18:13: I've been on a bread baking kick lately and this sounds SO interesting with the pickle juice! I need to try it!
Nammi 18/1/20 07:40: yummm... Love homemade bread. very curious how it tastes with that pickle juice in it :)
Whats Cookin Italian Style Cuisine 18/1/20 12:55: now this is something new to me for sure and I love that loaf its a big big wow factor!
Amy (Savory Moments) 18/1/20 15:01: This looks so good!!! I've been wanting to make a bread with pickle juice and now I'm inspired to get moving on it!
Liz That Skinny Chick Can Bake 19/1/20 00:55: What an intriguing recipe! I am a diehard bread lover and I'd definitely love to sample this loaf!
Pame Recetas 19/1/20 14:07: OMG ! This is fantastic Angie!! I was wondering where I was going to get the toasted rye flour! This bread looks so good, I want to make it right away! Too bad I'm out of rye flour, I'll go for that first thing tomorrow morning! Big hugs
Kelly | Foodtasia 19/1/20 15:54: Such gorgeous loaves, Angie! I'm so intrigued by the effect of the pickle juice! Can't wait to try it!
Valentina 21/1/20 05:06: Angie, this is such an interesting, new-to-me recipe. I'm so intrigued and must try it. :-) ~Valentina
Juliana 23/1/20 22:30: OMG Angie, cucumber pickle juice? I will have to save the juice next time...sounds amazing and yes, I can imagine how tasty this bread must be. Thank you so much for sharing such an interesting recipe!
gluten Free A_Z Blog 26/1/20 22:23: This is a first for me. Pickle Juice? Well, it looks great and probably tastes really good too.
Noob Cook 29/1/20 05:59: The pickle juice sounds very exotic and secret-ingredient-worthy.
Katerina Delidimou 30/1/20 09:03: What a beautifully crusted bread!
Ana Regalado 2/2/20 06:01: Pickle juice and dill combo sounds really good in bread 😋
Unknown 24/4/22 06:12: This recipie simply doesn't work I'm afraid. The "dough" is so tough, dry and floury I had to bin it halfway through. I even tried adding more moisture, but it remain dry and hard and impossible to knead. I certainly won't be trying this again, ever!
Angie's Recipes 24/4/22 11:18: @UnknownSorry that it didn't work for you. 500g of flour and 350 ml of water, i.e. 70% hydration, the ratio definitely WORKED. You usually need 320ml-350ml water for 500g of flour. The recipe is from Dan Lepard's "The Handmade Loaf".