Total Time
3hrs 40mins
Prep 40 mins
Cook 3 hrs

A spicy bread from May 2007 Cooking Light. I found this recipe in my CL and thought of my husband, who loves spicy peppery foods. There was a bit much pepper for my personal preference but its pretty good. I used some of the mixed pepper corns that we put in the pepper grinder, as opposed to only some green and some black. Green peppercorns are milder than the black ones, white peppercorns the strongest and the red ones are really not peppercorns- BUT whos looking? I used a mortar and pestle to crush peppercorns.

Ingredients Nutrition

Directions

  1. Cooking time includes rising time, more like 2 hours, 45 minutes or there about.
  2. Dissolve yeast with 2 cups of warm water in a large bowl allow to stand 5 minutes. Add honey, oil and 1/2 teaspoon salt, stirring with a whisk.
  3. Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour and bran to yeast mix, stir until combined (if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands). Cover and put in a warm, draft free place, for about 1 hour or until small bubbles appear on the surface.
  4. Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds 1/4 cup sesame seeds, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons black peppercorns stir until dough forms(if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands).
  5. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add remaining flour 1 teaspoon at a time to prevent dough from sticking to hands the dough should feel tacky. I find spraying my hands with the cooking spray helps prevent sticking to the hands as well.
  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts for 45 minutes or until doubled in size. (press 2 fingers into dough, if indention remains the dough has risen enough). Punch down, cover and allow to rest for 5 minutes.
  7. Divide dough in half, place each one in a loaf pan coated with cooking spray. Cover and let rise again, in a warm place free from drafts for 45 minutes or until double in size.
  8. Preheat oven to 400 degrees Fahrenheit.
  9. Brush loaf tops with egg, springke with remiaing sunflower seeds, sesame seeds and 3/4 teaspoon black peppercorns and 3/4 teaspoon green peppercorns (I would use less peppercorns when making again).
  10. Bake at 400 degrees Fahrenheit for 35 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove loaves from pans and cool on wire racks.
  11. Cooking Light recommends cutting each loaf into 8 slices, I found this to be rather thick, and sliced thinner.

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