The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Pepper Rye

  • Pin It
00Eve00's picture
00Eve00

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
Yumarama

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.



Paul,
http://MellowBakers.com
A Hamelman BREAD baking group


JeremyCherfas's picture
JeremyCherfas

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


Jeremy

ananda's picture
ananda

Hi


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


Andy

Mebake's picture
Mebake

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
00Eve00

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
Zeb

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.


http://www.danlepard.com/forum/viewtopic.php?f=7&t=2605&hilit=black+pepper


 


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

00Eve00's picture
00Eve00

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
Franchiello

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