Peppercorn Poppy Seed Wheat Bread
Makes 1 loaf
2 cups whole wheat flour
3 tbsp. sugar
1 tbsp. salt
1 packet rapid rise active dry yeast
1 cup warm (120 degrees F) water
1 tbsp. oil
1 tbsp. poppy seeds
1 tbsp. crushed peppercorns
1 cup white flour
In large bowl, mix whole wheat flour, sugar, salt, and yeast. Add water and oil, mixing about 2 minutes until combined. Mix in poppy seeds and peppercorns. Add final cup of flour.
Turn dough out onto smooth surface and knead 5 to 10 minutes until dough is smooth and springy. Place in large bowl. Cover and allow to rise in warm place, about 2 hours or until dough has doubled in size.
On a lightly floured surface, roll dough out into rectangle about 9 x 15 inches. Fold dough up in thirds (like a letter). Fold into thirds in opposite direction. Roll dough back into 9 x 15 inch rectangle. Starting at 9 inch side furthest from you, roll dough tightly toward you. Seal ends.
Heat oven to 425 degrees F. Bake bread on lightly floured baking sheet 20 to 25 minutes, until deep brown.