Black Pepper Rye

Dan Lepard’s Black Pepper Rye first swam into my consciousness in 2009, and I wrote about it shortly afterwards. It swam back into my consciousness a couple of days ago, and I realised I had never shared the recipe here. I’ve also adapted it a bit.

The method has an unusual twist that is actually not all that uncommon for rye breads. You boil the rye with the liquid, or pour hot liquid onto the rye, or …

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