How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cracked Pepper Seed Bread?

You need 11 ingredients. The key ingredients include: 2 ¼ teaspoons dry yeast, 1 package, 2 cups warm water (100 to 110 Fahrenheit), ¼ cup honey, 1 tablespoon canola oil, and more.

Is Cracked Pepper Seed Bread suitable as general?

Yes, Cracked Pepper Seed Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Cracked Pepper Seed Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cracked Pepper Seed Bread Recipe

Name: Cracked Pepper Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ teaspoons dry yeast, 1 package; 2 cups warm water (100 to 110 Fahrenheit); ¼ cup honey; 1 tablespoon canola oil; 1 ½ teaspoons salt, divided; 5 ¼ cups bread flour, divided (~25 ounces); ½ cup wheat bran; 5 tablespoons sunflower seeds, divided; 2 ¼ teaspoons cracked black peppercorns, divided; 2 ¼ teaspoons cracked green peppercorns, divided; 1 large egg, beaten

1

Cooking time includes rising time, more like 2 hours, 45 minutes or there about.

2

Dissolve yeast with 2 cups of warm water in a large bowl allow to stand 5 minutes.

3

Add honey, oil and 1/2 teaspoon salt, stirring with a whisk.

4

Lightly spoon flour into dry measuring cups, level with a knife.

5

Add 3 cups flour and bran to yeast mix, stir until combined (if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands).

6

Cover and put in a warm, draft free place, for about 1 hour or until small bubbles appear on the surface.

7

Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds 1/4 cup sesame seeds, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons black peppercorns stir until dough forms(if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands).

8

Turn dough out onto a floured surface.

9

Knead until smooth and elastic (about 8 minutes).

10

Add remaining flour 1 teaspoon at a time to prevent dough from sticking to hands the dough should feel tacky.

11

I find spraying my hands with the cooking spray helps prevent sticking to the hands as well.

12

Place dough in a large bowl coated with cooking spray, turning to coat top.

13

Cover and let rise in a warm place, free from drafts for 45 minutes or until doubled in size.

14

(press 2 fingers into dough, if indention remains the dough has risen enough).

15

Punch down, cover and allow to rest for 5 minutes.

16

Divide dough in half, place each one in a loaf pan coated with cooking spray.

17

Cover and let rise again, in a warm place free from drafts for 45 minutes or until double in size.

18

Preheat oven to 400 degrees Fahrenheit.

19

Brush loaf tops with egg, springke with remiaing sunflower seeds, sesame seeds and 3/4 teaspoon black peppercorns and 3/4 teaspoon green peppercorns (I would use less peppercorns when making again).

20

Bake at 400 degrees Fahrenheit for 35 minutes or until loaves are browned on bottom and sound hollow when tapped.

21

Remove loaves from pans and cool on wire racks.

22

Cooking Light recommends cutting each loaf into 8 slices, I found this to be rather thick, and sliced thinner.

Cracked Pepper Seed Bread

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