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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)!"
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3 h 40 m servings 178 cals
Original recipe yields 16 servings (1 3-pound loaf)

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  • Prep

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  1. 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.
  2. Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
  3. Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.


  • Cook's Notes:
  • '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.

Nutrition Facts

Per Serving: 178 calories; 3.6 g fat; 31.9 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

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Read all reviews 5
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Wanted to like this and, once done, tried to strongly coax and encourage myself to like it, but in the end I accepted I just really didn't care for this very much. While the submitter describes ...

Omg. Delicious and moist. I halved the recipe and used the regular bread cycle with a light crust.. I used bread flour instead of regular flour and couldn't have been more thrilled. A little ho...

This bread has great flavor - kind of nutty with a tang of dill. I mostly just use my machine to mix dough, which I did here. Mine will only make a 2lb. loaf anyway...It does the first rise, and...

Makes great grilled cheese sandwich.

We LOVED this bread, and I don't even really like pickles! I only eat them on a cheese toastie and a hamburger - nothing else. But, this recipe has intrigued me since I first saved it. I had ...