Dry Goods / Hors d'oeuvres

Cornichon Brine Bread

with Cornichons - Baby Sour Gherkins

4 servings


2 oz. Cornichons

​2¼ tsp. (¼-oz. envelope) active dry yeast

1 tbsp. sugar

1 cup pickle juice, heated to 110° F

1 tbsp. olive oil

1½ tsp. salt

½ cup cornichons

2 cups bread flour

½ cup rye flour, plus more for dusting


​In a stand mixer fitted with the paddle attachment, combine the yeast, sugar and pickle juice. Let sit until foamy (about 10 min.)

Add the olive oil, salt, pickles and bread flour, and mix until combined. Add in the rye flour and mix until a dough forms

Transfer the dough to a lightly floured surface. Knead for 10 min. until smooth and elastic

Place the dough in an oiled bowl, cover with a damp cloth and let it rise for about 1 hour until the dough doubles in size

Punch down the dough and place it in an oiled loaf pan. Cover with plastic wrap and let it rise for another hour

Preheat the oven to 425° F. Bake until the interior reaches 190° F and sounds hollow when tapped, 25 to 30 minutes. Allow the bread to cool completely before slicing and serving

Credit : Tasting Table