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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I’ve changed the design here, for a couple of reasons. The old one wasn’t all that good on tablets and phones, and it had a couple of technical difficulties. The new one is better, but still needs work. Any and all comments welcome.