Peppercorn Poppy Seed Wheat Bread

I’ve been doing a lot of swimming recently.  How the heck is that related to this bread?  Two simple reasons.  One: if you’ve ever done any sort of lap swimming, you know that it makes you crave carbs.  Forget crave, you need them after a good swim!  Reason number two?  Swimming allows my mind to wander.  So while someone else might just make wheat bread, I piece together an idea for a more creative variety.

 

I’m apologizing in advance for what may be numerous bread recipe posts in the weeks ahead.  After making cinnamon swirl bread, I’ve been on a bread baking kick.  But hey, its fall.  You need some bread to dunk in your chili while you watch football games.  Right?

This bread actually turned out just how I wanted it.  A little peppery, a little nutty, and a little poppy seedy.  How the heck do you describe the effect of poppy seeds?

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.

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