John Myers
Small Rosemary Pepper Crust Bread
The perfect small rosemary pepper crust bread recipe with a picture and simple step-by-step instructions.
- 165 g Wheat flour (type 550)
- 85 g Rye flour
- 1 g Yeast
- 6 g Salt
- 2 tsp Colored pepper, coarsely ground
- 10 Stems Rosemary
- 40 g Corn grits
- Pluck the needles from the rosemary stalks and finely chop them.
- Mix the wheat and rye flour, the yeast, the salt, the pepper and the chopped rosemary in a large bowl. Add 160ml of lukewarm water and knead well with your hands until a smooth dough is formed. Cover the bowl with the dough airtight with cling film and let rise for 22 hours (not too cold).
- After the resting time has elapsed, shape the dough into a loaf of bread on a lightly floured surface. Spread about 20g corn grits on a large plate, place the loaf on top and dust a little with flour. Cover with a clean kitchen towel and let rest for another 2 hours.
- About half an hour before the end of the walking time, preheat the oven to 235 ° C top / bottom heat and heat a cast iron roaster (with lid) in it for about 20 minutes. Then take the hot roasting pan out of the oven and sprinkle the bottom with the remaining corn grits. Put the bread in and cover again with the lid. Bake on the lower rack for about 20 minutes, then remove the lid and bake open for another 10-12 minutes.
- Lift the bread out of the pan (ATTENTION: RISK OF BURNS! The roaster is incredibly hot!). Let the bread cool for 1 hour from a wire rack.
- Tip 6: Fresh bread tastes best with a little butter!
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