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No-Knead Artisan Pickle Bread

Pickles are one of those love it or hate it things. I personally LOVE them and that’s why I made this No-Knead Artisan Pickle Bread, but if you’re a hate ’em kinda person, you may want to move along, because this bread has ALL the pickle and then some.

This recipe is a variation on a staple bread that I make ALL the time. For every holiday, random Tuesdays… March 31st. I make it with olives, loads of fresh herbs, or plain jane. The plan for this particular bread was to hang out on a cheese platter for party time noshing and noshed it was.

I replaced most of the water in the recipe with pickle juice, added chopped pickles, and dried dill and the result was starchy pickle goodness. This bread is SUPER easy to make, although it does take a bit of planning ahead since it needs to rise for at least 8 hours. But, even if you’re a novice, as long as you allow yourself plenty of time, you can absolutely make this bread with ease. If you’re in the mood to bake, have you tried my No-Knead Artisan Rolls yet?

No Knead Artisan Pickle Bread


No Knead Artisan Pickle Bread

MMMMM….. Yeast. Am I the only one who LOVES the smell of yeasty rising bread?

No Knead Artisan Pickle Bread


No Knead Artisan Pickle Bread


No Knead Artisan Pickle Bread


No Knead Artisan Pickle Bread


No-Knead Artisan Pickle Bread
Yield: 1 Loaf

No-Knead Artisan Pickle Bread

Cook Time: 8 hours
Prep Time: 45 minutes
Total Time: 8 hours 45 minutes


  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon active dry yeast (or highly active dry yeast)
  • 1 tablespoon dried dill weed
  • 1 cup lukewarm pickle juice
  • 1/2 cup lukewarm water
  • 1 large dill pickle, chopped


  1. In a large bowl, mix together the flour, kosher salt, yeast and dill weed. Incorporate the water and pickle juice using a wooden spoon, making a shaggy dough. Fold in a chopped pickle. Be careful not to over mix the dough. You want the flour to be incorporated, but it's not going to look perfect.
  2. Tightly cover the bowl with plastic wrap and let the dough rise at room temperature for 8-24 hours (the longer the better, but at LEAST 8).
    When it’s done rising, preheat your oven to 450 degrees Fahrenheit. Place your empty Dutch oven in the oven for 30 minutes.
    While the Dutch oven is heating, turn the dough out on a floured surface. Use your hands to quickly form a ball. Cover the dough loosely until the Dutch oven is warm.
  3. When the Dutch oven is ready, put the dough inside and sprinkle the top with sea salt. Cover the bread and bake for 30 minutes. Remove cover and bake for another 10-15 minutes uncovered until the crust is nice and brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1594Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 12357mgCarbohydrates: 339gFiber: 13gSugar: 48gProtein: 41g

Did you make this recipe?

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Thursday 20th of July 2023

Hi, I am not sure what went wrong by this bread didn't rise properly. I left the dough on the bench for 24 hours as recommended and used same ingredients / cooking instructions but it came out very dense, it didn't rise at all when cooking. I would love to know what went wrong!

geneva halsall

Wednesday 17th of May 2023

and if you dont have a dutch oven?

A. Crakadict

Friday 11th of June 2021

Can't wait to make some dill dough for the family!


Saturday 12th of June 2021

I'm sure they will love it. Let me know how it goes!


Tuesday 17th of November 2020

As a fan of both breadmaking and pickles, I just had to try your pickle bread recipe. Sadly, it was my first complete, utter, total bread-failure in years - the whole thing went in the trash after a lengthy attempt to get it baked through, even if just to the point where it felt safe to eat. The idea still delights me, though, so I wonder if you had any early attempts that might point the way to what went wrong. First question: you do mean commercial-style dills, right? Not fermented kosher dills? (which are preserved in salted, flavored water without vinegar.) I normally make fermented pickles for home, but I had some commercial brand around and used those and their brine. Left the rough dough for about 15 hours (overnight) and found it hadn't bothered to rise at all. Looked exactly the same as it had when I put the cover over it. On the off-chance that it would give me a spectacular amount of oven rise, I followed the recipe through to completion, and ended up with a low, flat dough-ball with a hard crust. I'm at a loss. I have since checked the yeast batch in another recipe to be sure it wasn't at fault. The idea of using vinegar-based pickling brine in combination with yeast seemed dubious to me, but it obviously worked fine for you. Curiosity makes me want to try it again, but it seems wasteful unless I have some notion of what might have caused the failure.


Tuesday 17th of November 2020

Hi there! I'm so sorry you had this issue! I want to confirm that you did complete the step of preheating your oven to 450ºF with the dutch oven inside for 30 minutes? The pickles and juice I used were standard jarred dill pickles, but something tells me maybe your yeast just got killed somewhere along the way. That being said, I do think that this would work just fine with fermented pickles. You would just need 1 1/2 cups of liquid either from the pickles or just straight water. I hope that helps!

Debra Hackbarth

Friday 30th of March 2018

Want to try the bread do you have to oil the bottom of the Dutch oven before putting in oven for 30 minutes


Saturday 31st of March 2018

Thanks for giving it a go! No need to oil the bottom, any residual flour should keep it from sticking.

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