May 1, 2010 - 7:40pm
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.
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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
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
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
Gorgeous Loaf EVE!
You know, you could estimate the crumb texture by weighing it with your hands, the more dense, the closer textured.
:)
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.
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 :)
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!
I wish I could get my rye bread to rise that high!!