Bacon and Black Pepper Bread

We polished about a third of this off straight out of the oven.
 

Bacon and Black Pepper Bread

2 1/2 cups bread flour
1 cup whole wheat flour (or more bread flour)
1 1/2 t. instant yeast
1 1/2 t. salt
2 t. — 2 TB. freshly ground black pepper (to taste), plus more for bread crust
1/2 — 1 lb. bacon, preferably thick sliced black pepper bacon

(1) Combine 1 c. bread flour, 1 c. wheat flour, yeast, 3/4 t. salt and black pepper in food processor or stand mixer with paddle attachment. Add about 1 1/3 cups water and mix until mixture resembles a smooth pancake batter, adding more water if necessary.

(2) Let stand at room temperature, covered, overnight (at least 8 hours) to develop a slightly sour sponge.

(3) Right before step 4, chop up bacon and sautee until most of the fat has rendered. You don’t want it too crisp as it will be rendering slightly while baking.

(4) Add remaining flour to sponge along with enough water to make a tacky (but not sticky) dough. Mix (using food processor, stand mixer or hands) until smooth. Add bacon bits and mix well.

(5) Cover dough and allow to rise for at least an hour.

(6) Form dough into a boule by making it into ball and tucking the sides underneath (or form it into whatever shape you want).

(7) Preheat oven to 450 degrees for 30–45 minutes while the boule is rising.

(8) Slash boule a few times with a sharp knife, then sprinkle with black pepper.

(9) Reduce heat to 375 degrees and bake until well-browned, around an hour for the boule.

This works well for grilled cheese, a lettuce and tomato sandwich or just on its own.

Thanks to Zingerman’s for inspiration and Mark Bittman for the basics of the recipe.

Warning: the full 2 TB. of pepper will give the bread quite a kick.