Saturday, November 14, 2009

Dan Lepard Black Pepper Rye
I have been thinking of doing this bread ever since a friend in a bread forum posted his attempt. The recipe is from Dan Lepard's column in The Guardian. This bread is unusual in many aspects. Using coffee as the liquid is unusual in itself. Using it to boil part of the rye with the spices is another touch of brilliance. 

I used fennel as that was the only spice I had on hand. The resulting bread had a very interesting flavor. I believe it will go well with the toppings suggested in the column.

Update: We had it for breakfast this morning and everyone in the family gave it the thumbs up.

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