New Year's Day. I thought I'd start the year with a new bread recipe. I had read in an interview that Hadjiandreou had suggested the following as one of his favourite breads. It took ages before I spied the pink peppercorns in the supermarket.... But today was the day.
I have made one of his simple rye loaves before. You make a ferment the night before and then add more flour and water in the morning. The extra stage is the addition of the peppercorns and prunes. You get this thick paste which you do your best to pour into the baking tin. I left mine a further 2 hours to rise and then put it into a hot oven.
Rye bread does not rise a great deal more in the oven. I was pleased with the appearance.
I would usually leave it a good 24 to 48 hours before cutting into a rye loaf, but, well, I was curious about the taste combination and also wanted to get a photograph. I am planning to share it at work tomorrow. I think it will be an acquired taste but the fruit followed by the pepper kick is intriguing. Sue's not a great rye fan so I think I will try one of her favourite's this weekend.