The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Pepper Bread

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Marc Brik's picture
Marc Brik

Black Pepper Bread

I was curious (again) .... I was wondering if pepper, if baked, would hold its flavour and heat... well it holds it heat a little there is a nice tinge on the tip of the tong after a few bites. But I was supprised what a nice flavour black pepper actually has. 

The bread is light,soft with a nice crumb. So; all with all, it worked really well.

Black pepper bread

You can make this dough without the sourdough starter, remove the sourdough and increase the dried active yeast to 20gr. The sourdough just gives that nice extra flavour.

Almond ground raw                             20 gr

Black pepper corn toasted                    10 gr

Anise seed toasted                                 5 gr

12% white flour                                     850 gr

Rye meal stoneground                         50 gr

Semolina                                              100 gr

Gluten flour                                           25 gr

Water luckwarm                                  650 ml

Yeast active dried                                  10 gr

Sourdough starter 60% hydration      107 gr

Salt                                                         20 gr

a)      For a starter: mix rye, semolina, water, starter, yeast, 300 gr flour. Activate to double volume

b)      Meanwhile: dry toast pepper &  anise seed, cool and ground in spice grinder

c)       Once the starter has reached the volume, quickly mix ALL ingredients together

d)      Auto lease for 20 minutes

e)      Kneed to fine window pane test, this takes a while

f)       And yes the dough is sloppy

g)      Let it rise to double to triple the volume.

h)      Divide in 450gr portions

i)        Round up, roll out, roll up, quarter turn, roll out and roll up

j)        Place on baking tray, I use baking paper

k)      Preheat the oven to 200°C, top and bottom heat no fan

l)        Make incisions  any pattern you like, dust with rye flour

m)    Cover with a light cloth, and rest until double in volume

n)      Pre-steam the oven with a spray bottle and a little container of water in the oven for 2 minuteso)     

o)      Bake the loafs for 20 minutes

p)      Check by tapping the baked bread on the bottom, it needs to sound hollow

q)      Cool on a cooling rack

r)       Very nice with some old cheese, like mature Gouda.

s)       “Eet smakelijk” 

Comments

Grenage's picture
Grenage

I made a chocolate and black pepper sourdough boule yesterday, although I used a fair bit more than 10g; I haven't tried it yet.

Yours have come out beautifully.

Marc Brik's picture
Marc Brik

Thank you,

yes I think that would go nicely with some mascepone! I used to make a Chocolate bread with Dutch cocoa, large chocolate chunks and a fine chopped red chilli

dabrownman's picture
dabrownman

bread with black pepper but yours has me wanting to try one out.   Amazing how well the semolina color came through on the crust with such a small amount - a little goes a long way.

Nice Baking

Marc Brik's picture
Marc Brik

Thank you, good luck and let me know how they turned out!

Mini Oven's picture
Mini Oven

I threw some coarse pepper into my rye.  Can't wait!   Pepper is great in bread!  

Good lookin' little breadies you got there!  Good idea, Marc!

Marc Brik's picture
Marc Brik

Thanks, next stop pickled green peppers