John Myers
Thyme and Pepper Bread
The perfect thyme and pepper bread recipe with a picture and simple step-by-step instructions.
- 250 g Rye flour
- 250 g Spelled flour
- 21 g Fresh yeast
- 250 ml Pilsen beer
- 1,5 tsp Salt dissolved in a little water
- 2 tbsp Fresh thyme, chopped
- 0,75 tsp Freshly ground pepper
- 50 g Sesame
- 50 g Pumpkin seeds
- Mix the two flours well in a bowl. Warm the beer to room temperature and dissolve the yeast in it and then add to the flour mixture and knead everything into a nice elastic dough, taking your time. Cover and let the dough rest in a warm place for about 45 minutes.
- In the meantime, knock out a loaf pan with baking paper. The best way to do this is to wet the baking paper under cold running water and then wring it out really well.
- After 45 minutes, add all the other ingredients to the dough and knead well and then fill the dough into a loaf pan and smooth it out and cut once in the middle with a sharp knife. Cover the loaf pan and let it rest for another 15 minutes.
- Then place the bread on the lowest rack in the COLD oven, add a bowl of boiling water and set the oven to 200 degrees and bake the bread for about 50 minutes.
- Then take the bread out of the oven and leave it in the mold for another 15 minutes, then remove it, remove the baking paper and let it cool on a wire rack.
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