The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

Elsie_iu's picture
Elsie_iu

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

It seems that there’re not a lot of sourdough recipes on TFL that involve peanuts. In an attempt to change that, I tossed some peanuts into the dough…

 

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

 

Dough flour (all freshly milled):

150g      50%       Sprouted kamut flour

90g        30%       White wheat flour

60g        20%       Whole durum flour

 

For leaven:

5g        1.67%       Starter

20g      6.67%       Bran sifted out from dough flour

20g      6.67%       Water

 

For dough:

280g     93.3%       Dough flour excluding bran for leaven

170g     56.7%       Water

100g     33.3%       Whey

45g          15%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt

 

Add-ins:

30g        10%       Toasted skin-on peanuts

21g          7%       Dried cranberries

3g            1%       Toasted whole black peppercorn

 

___________

302.5g      100%       Whole grain

292.5g     96.7%       Total hydration

 

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Soak the cranberries in a little hot water to re-hydrate. Set aside until needed.   

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Roughly combine all dough ingredients except for the salt and leaven, autolyse for 20 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Fold in the add-ins and ferment for 2 hours 45 minutes longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 20 minutes at room temperature.

Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The dough sprang pretty well in the oven. It didn’t spread much but I think it was owed to the relatively low hydration rather than proper shaping :)

If you’re like me, who complain that cracked black peppers could hardly be detected in bread, you have to try using whole peppercorn. The pop of spiciness is so stimulative!

This bread has well-balanced flavor: sprouted kamut produces a very sweet crumb, cranberries give some tanginess, toasted peanuts are toasty and savory, while the black peppers add hotness.

 

___________

 

Sweet & sour chicken, garlic scraps with tofu skin & black fungus, and eggs & shrimps. Served with super delicious plain Japanese brown rice

 

Comments

Yippee's picture
Yippee

個包靓送又正, 流曬口水!Good job!

(妳包伙食啊?煮咁多送既!😋😋😋 定係妳大食?)

Yippee

 

Elsie_iu's picture
Elsie_iu

Not :)

I make dinner for my family every Wednesday so there were three of us (my parents and I) sharing the food. Well, that doesn't mean I can't polish it off on my own... If I don't have to keep in shape! Admittedly, I'm capable of eating quite a lot. I just hope that you'd never bump into me at in a buffet!

Thanks for the praise, Yippee! I'm sure your son enjoy your granola bars too.

說話我們用中文好似係度講祕密咁,但明明就唔係 lol 唔知道有幾多人忍唔住用Google翻譯...

Yippee's picture
Yippee

唔掂嘅呢!😄😄😄

BTW, I've also meant to praise you for being so capable of cooking and baking at such a young age. At your age, 我凈識煎蛋咋!妳好叻女!How did it all start? 邊個啓蒙妳?定係阿媽逼妳煮飯,so拒唔洗煮😄😄😄。如果我有女,我一定會咁做!(講笑)可惜我冇女😆😆😆

Elsie_iu's picture
Elsie_iu

Nowadays, in many families, the male is in charge of the kitchen!

Cooking and baking are my hobbies, not something my mom taught me or forced me to take over :) In fact, she's a busy working woman who never have to cook. I don't remember exactly when I began cooking but it should be some time two years back, when I started reading food blogs. As I was exposed to new food that couldn't be found in HK, the only way to satisfy my curiosity was to make it myself. My passion for baking is more recent. It developed roughly early this year, which is enhanced by TFL of course.

其實你識煎蛋已經唔差,不知知有幾多人從來冇煎過蛋...

 

Danni3ll3's picture
Danni3ll3

of ingredients! It’s not something I would have come up with so I am definitely bookmarking this one! It sounds delicious!

Elsie_iu's picture
Elsie_iu

I'm glad you find this combo interesting. Exploring new flavors that go well together is my life-long baking goal :) 

You'd like this bread if you can stand the heat! Happy baking!

dabrownman's picture
dabrownman

Eat my fill and still lose weight because it is so healthy!  It all looks so delicious.  I think the reason that peanuts are not used in bread very much because peanuts .......are not really a nut but a pea that grows underground like a potato.  I think it is bigotry against a pea claiming to be a nut  -which sounds pretty nuts if ask me but, so many things sound nuts to me today, I'm starting to think Lucy is a potato chip or possibly a tree - they are so very close to each other when hungry!  We need diversity in bread and peanuts in bread is one way to get it Lucy says but she says dogs a e way smarter than people and smell better too.   I think the last part is due to her just getting home from the smell good salon  though.

I'm not putting whole peppercorns into bread until they are soaked and sprouted until they chit.  Gives new meaning to a firelry sprout but it sure sounds really good and possibly first in bread but not likely after thousands of years and millions of pesky bread bakers.  Never heard of sprouted peppercorns in bread but Lucy said she grew up on it in German / Swedish rye breads with walnuts and prunes in there too.  I'm not sure that Lucy can be believed all the time after she said she was the Lindbergh baby and the last surviving member of Russian Romanov Royalty   - I can see one or the other when drunk or neither when sober but not both at any time!

The bread has to be tasty and your mom must really like it with the peas in there:-)

Happy baking

Elsie_iu's picture
Elsie_iu

by how different mom and I are. One way of demonstrating it is by comparing our preference for these humble peas: mom loves peanut butter so much that any dish with peanut butter (salad dressing, curry sauce etc.) becomes a favorite of hers while I find them too heavy. On the other hand, she doesn't enjoy whole peanuts unless they're boiled (i.e. mushy...) but salted and toasted peanuts (i.e. crunchy) are the addictive snack for me. I believe boiled peanuts are absolutely the worst way to consume peanuts...!

Discrimination is strictly forbidden nowadays! Even if peanuts are more closely related to potatoes than nuts, they deserve a place in bread. After all, potatoes are almost as popular as nuts as additions to bread. Hopefully people will get to use peanuts more in bread.

Sprouting whole peppercorn sounds interesting. I'd for sure try it if I can get peppercorn seeds on hand. I heard that those for culinary use have low successful germination rate... 

I think you should allow Lucy to visit the salon less often... The perfume they used on her might be responsible for the nonsense she talked :) 

Mini Oven's picture
Mini Oven

I wish I has thought of sprouting peppercorns when in Laos. They were a bit fresher there. Like little green grapes.  Dried them to black corns right in the kitchen!  Does make me wonder about ...smoked black pepper too.

The bread looks intriguing and so does the toasted black pepper.  Turned out lovely. Gotta try it. 

 How about with squash colored dough?   I'm in winter squash season, craving all the ingredients and cranberries have shown up fresh in the markets. 

I steamed some squash and is is so wet I just might skip any water in the levain and dough and just feed my starter squash purée.  

Elsie_iu's picture
Elsie_iu

but I've never thought of smoking black peppers, like you hadn't thought of sprouting them :) Too bad I don't have a garden where I can do the smoking. My dad will go crazy if I attempt to try indoor smoking...I'm jealous: I don't think I've ever seen fresh black peppers, except on the internet of course.

Squash sounds nice. It'd definitely make for an incredibly soft and moist crumb. It's not squash season here yet but chestnuts are at their peak. For the next bake, chestnuts will be the stars in an autumnal bread!

Happy Baking!

 

Mini Oven's picture
Mini Oven

It comes from this:

A few weeks ago I purchased some peaches.  One of which was very firm and not yet ripe so I put it under an inverted bowl to speed up the process.  I had also hidden an open chocolate bar under the same bowl. So the mint chocolate and the peach were together for about a week.  When the peach was ripe, it tasted like minty peach (not like chocolate.) :(   Wasn't too happy with a mint peach.

So...what would happen if pepper is put in the same jar with something very smoky?  A transfer of flavour might happen.  Of course I could just douse the pepper with liquid smoke, let it soak in, rinse and re-dry them and toss them in during shaping dough.  

Elsie_iu's picture
Elsie_iu

That is the only smoked food I kept in my house. Unfortunately, I guess it would only work on flashy, porous or watery food where gas can diffuse in. It might be less effective for tough and dry nuts and spices.

You just reminded me of the bottle of liquid smoke hidden in the back of the cupboard! Thanks to you, I know what to do with nuts and cheese next time I incorporate them into the dough. Thanks for the brilliant idea!

dabrownman's picture
dabrownman

coarse Mexican smoked salt and grind them up together.  I never hardly ever use salt without pepper in anything anyway.   Also the seeds that are collected for growing new peppercorn plants are harvested after the seeds are past fully ripened on the vine - these are white peppercorns,  Black ones are the first harvested before they are ripe so they may not sprout well at all.  Black green red and white peppercorns are all harvested from the same plants.

Elsie_iu's picture
Elsie_iu

I only knew that white & black sesames seeds as well as yellow & red & green peppers are in fact the same thing. Color is so deceptive...

I ordered some sichuan peppercorns for making chinese dishes but came in a large bag: 100g, so it might take me some time to use it up. Hmm...how about putting it into bread to speed things up?

dabrownman's picture
dabrownman

to put in bread some time ago and now I have to fnd it and get it in one:-)

Mini Oven's picture
Mini Oven

about where white pepper comes from.  Black pepper is hung in nets into still water and allowed to (drown) rot off the outer black wrinkled shell. Then it is rinsed and dried.    

dabrownman's picture
dabrownman

https://www.tastingtable.com/cook/national/peppercorns-different-types-black-pepper-green-pink

now we both know the wrong things about peppercorns .....after both being wrong before :-)

Black and white ones certainly won't sprout but the red ones, (green peppercorns left on the vine to fully ripen) or even better red ones that ripen on the vine till they start turning white and dry out are the ones that sprout well.