In a large bowl, mix together the flour, kosher salt, yeast and dill weed.

Add the yogurt (or skyr, sour cream) and pickle juice and mix by hand until a dough is formed.

If the mixture is too dry add 1 or 2 tablespoons more of the yogurt.

Form a ball with the 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.

Line the Instant Pot with parchment paper and place the dough ball inside. Cover with the lid on and press the Yogurt button for 4 hours. If your Instant Pot does not have a Yogurt button, you can manually set it to 105°F for 4 hours.

Remove the dough from the IP and lay on a floured surface. Knead and shape into a ball.

Cover with a tea towel and cover.

In the meantime, preheat a **Dutch oven (or bread loaf pan) in the oven at 450° F for 15 minutes.

Carefully place the dough ball in the **Dutch oven (or bread loaf pan).

Score the top with a knife and put on lid (or cover bread loaf pan with aluminum foil).

Bake 25 minutes.

Remove cover and bake for an additional 8-10 minutes or until browned.

Remove from oven and cool on a rack.

See ## Important Serving Requirement below.

Let me know if you like this recipe. ❤️ Góð Matarlyst! (Bon Appétit)