The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Pepper Rye

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00Eve00's picture

Black Pepper Rye

I was reading the baker's blogs and came across txfarmer's entry about Dan Lepard's Black Pepper Rye.  I didn't have poppy seeds, so I sprinkled sesame and caraway seeds on top.  I haven't gotten to try the bread yet, but I was rather happy with how it looked so I thought I might post some pics.  Knowing my luck, I'm jumping the gun and I'm going to be disappointed when I cut into it.  Cutting into a new loaf is always a surprise...sometimes just not a pleasant one. Hehe.

What I really need to do is get my butt in gear and start a sourdough culture.

Yumarama's picture

Black pepper and rye... I'd be in heaven!! Bit of a peppercorn junky myself.

PLEASE, PLEASE post photos of the innards... I've got a 4 lb miche on the go (Pointe-à-Callière) for our Hamelman challenge and I'll be bread-full for a fair bit so I'll just have to enjoy that delicious-sounding bread vicariously.

A Hamelman BREAD baking group

JeremyCherfas's picture

Well, I do. It has become one of my absolute staples, baked at least once a month. Toasted, with peanut butter -- to die for.


ananda's picture


I think you'll be in for a pleasant surprise this time.

Lovely looking loaf, a foavourite with ehanner too.   I must bring my copy of The Handmade Loaf back from College and give it a go sometime

Looks fantastic


Mebake's picture

Gorgeous Loaf EVE!

You know, you could estimate the crumb texture by weighing it with your hands, the more dense, the closer textured.


00Eve00's picture

For all the nice comments.

The bread is very good.  I love the kick of pepper that it gives you as an after effect.  

Rainbowz,  I'm a peppercorn junkie myself.  I honestly didn't expect to detect much of the peppercorn in the finished bread but you can definitely feel them!  I'll be looking forward to seeing your miche.  I see the first miche of May has been posted.

Jeremy, I never thought of trying it with PB.  I'm going to have to try it.

Ananda, thank you.  You should give it a try.  Compared to the breads that I've made (mostly Hamelman's) the is a quick bread to make.

Mebake, I never thought of estimating crumb texture that way, but that's very logical. And the estimation is spot on.

Don't mind my lack of cutting ability....and.....uh...the fact that I cut my bread with a steak knife.  I don't have a bread knife at the moment.

Zeb's picture

The recipe for this one is in the Guardian Recipes section on Dan's forum. It's a great bread, I have made it with nigella seed on top and it looks very dramatic. There is also a complete step by step by Dan on how to make it there.


and..... your bread looks beautiful Eve!  Lovely photographs !  Will make everyone on here want to make this bread :)

00Eve00's picture

Thank you very much Zeb :)

I think all the baking is starting to pay off.

Thank you also for linking the recipe.  I totally forgot to do that. Hehe!

Franchiello's picture

I wish I could get my rye bread to rise that high!!