Saw this recipe idea and got super excited! Tried it out, and wow, the whole house smelled incredible!

This Herb-Infused Dill Pickle Bread with Sunflower Seeds is a  twist on a classic favorite. Growing up in the Midwest, pickles were a staple at every family gathering, and this bread brings that tangy zest into a comforting loaf. The addition of sunflower seeds adds a satisfying crunch, making it perfect for those who love a bit of texture in their bread. It’s a great way to use up leftover pickle juice and a fun project for a weekend baking session.
This Dill Pickle Bread pairs beautifully with a hearty bowl of soup or a fresh salad. It’s also fantastic toasted with a smear of cream cheese or butter. For a more substantial meal, try serving it alongside grilled chicken or a charcuterie board. The tangy flavor complements savory dishes, making it a versatile addition to any meal.
Herb-Infused Dill Pickle Bread with Sunflower Seeds
Servings: 1 loaf
Ingredients
1 packet active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (about 110°F)
1 tablespoon sugar
1/2 cup dill pickle juice
2 tablespoons fresh dill, chopped
1 tablespoon dried onion flakes
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

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