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 …
Aside from multi-seeded loaves, which I love, I’m not big on adding extraneous stuff to my breads. No lemon zest, or roasted garlic, or sun-dried tomatoes. Not to say I don’t like them. Just that I don’t make them. So the February #igbreadclub challenge on Instagram — olive levain — didn’t thrill me.
We’re close to the Roman festival of Fornacalia, for which this site is named, so here’s my contribution. As befits a befuddled non-historian, the recipe is for cornbread, meaning maize, which the Romans knew not. I generally make cornbread only as an accompaniment to chilli, and so it was this time. The chilli was amazing, and the cornbread more than held its own.