Every time we eat anything he always adds a ton of black pepper, no matter what he has in front of him - omelette, steak, salad, cheese and so on, so I thought I’ll save him the trouble and just put the black pepper inside. The results is a great loaf of bread that goes especially well with cream cheese or eggs. Oh and no need to say that he still adds more black pepper even with the bread…
White Flour - 200g
Whole-Spelt Flour - 200g
Salt - 8g
Dry Yeast - 5g
Sugar - 25g
Flex Seeds - 50g
Black Pepper (Grounded) - 12g
Olive Oil - 30g
Water - 250g
Put all the ingredients in a bowl of an electric mixer, starting with the flours and finishing with the olive oil and water.
Mix together on medium speed using the dough hook for about 5 minutes, until all the ingredients combine completely and a sticky dough if formed. If some flour remains in the bottom of the bowl stop the mixer, stir with a spoon in order to combine and start the mixer again.
Cover the bowl with a wet towel and let the dough rest for 30 minutes.
Remove the towel and continue mixing the dough on slow-medium speed until it starts to gather as a ball around the hook. This usually takes between 10 to 15 minutes.
Stop the mixer, form the dough into a ball using your hands and put back in the bowl, cover with a wet towel and let it proof for two hours (one and a half hours if the room is hot).
If you like your bread spicier feel free to increase the amount of black pepper OR EVEN DOUBLE IT
Transfer the proofed dough to a lightly floured surface, knead it a a minute or so, forming a loa, and transfer to a 24cm loaf pan.
Put aside and cover the dough with a towel for another 30 minutes.
In the meantime preheat the oven to 190 degrees (Celsius).
After the dough ha proofed for the second time, remove the towel score the loaf with a scarf knife and bake for 45 minutes.
Take out the bread and let it cool on a rack for at least 1 hour.