Mexican bread

Ingredients for 1 servings:

• 225 g rye flour, type 997
• 325 g wheat flour, type 550
• 20 g yeast, fresh
• 125 ml milk, lukewarm
• 175 ml water, lukewarm
• ½ tsp salt
• 1 tsp honey
• 1 tsp chili powder, ground
• some garlic powder
• 100 g peppers (strips), pickled
• 75 g corn
• 3 peppers, pickled

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

also delicious as a barbecue side dish

Knead the two types of flour, yeast, salt, milk, water, chili, garlic powder, and honey into a dough. Drain the bell pepper strips, chili peppers, and corn well. Cut the bell peppers and chili peppers into small pieces and carefully knead everything into the bread dough. Add a little more flour if the dough is too sticky. Cover and let rise for an hour. Knead the dough again and place it in a prepared loaf pan, cut it diagonally, and let rise for another half hour. Preheat the oven to 220°C. Bake the bread in the preheated oven for 10 minutes at 220°C, then reduce the temperature to 200°C and bake for another 25 minutes. Remove from the pan and let cool.