Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 178
- Carbohydrate: 32g
- Fat: 4g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
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Dill Pickle Bread
