Black Pepper Rye from Dan Lepard
A recent discussion of Dan Lepard's Black Pepper Rye got me interested in this bread. There are enough interesting aspects of this mix and method I had to try it. I followed the steps outlined in Dan's blog and carefully examined the detailed photos he provided. The process calls for boiling coffee with half the rye, pepper and the seeds. I watched carefully as bubbles started to erupt off the bottom of the pan. I thought surely it isn't actually boiling, I'll let it go just a little longer. Be forewarned, when the bubbles start to surface, stop whisking and pour the rye mix into a waiting bowl for cooling. I waited and ended up having to add an additional 1/4 C of water. Next time I'll be quicker. If you click on the link below, it will take you to the recipe page and more important the method with images that will be all you need to make this terrific bread.
As you can see the crust is loaded with Poppy Seeds and it smells wonderful coming out of the oven.
The crumb is somewhat dense as expected with a 30% rye. It is moist and has a nice pepper and fennel flavor. It's a very full flavor, I would say exotic wholesome. My wife and teen daughter are ecstatic about the flavor. The after taste stays with you like nothing I have ever tasted. This is a keeper. There are lots of variations I can think of that might be fun exploring with the base concept. This is the first loaf I have made in a long while that makes you want to keep eating it. Really, what a flavor!
I don't own any of Dan Lepards books yet but, after baking this bread and seeing how hands on he is with his blog, helping his followers, I'm ordering a copy of "The Handmade Loaf" today. Thanks Dan!