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Friday, January 12, 2018

Onion and Pepper Bread (Vegan)

Of all the breads to bake, this is the one! This savory and crunchy crusted bread has the perfect texture and levels of moisture. It is hard to go wrong (in fact, I have successfully pulled off the same great taste when I accidentally baked the bread 1o minutes longer than I had planned!).

This recipe does require an extra deep dish pan to boil water. This  pan will go below the baking tray to create steam. Thus, you get the amazing crispy crust on your bread, but a totally soft inside! After this, you can call yourself an artisan bread baker! ;)


2 tablespoons yeast
1 and 1/2 cups warm water
2 cups whole wheat flour
1 and 1/4 cups unbleached all purpose flour
2 tablespoons salt
1/2 cup old fashioned oats
1 bell pepper diced into small pieces (any color)
1/2 onion diced into small pieces
1 teaspoon black pepper
1 teaspoon cayenne pepper (if desired)
1 chopped chili pepper or ghost pepper (if desired)
1 tablespoon flax seed powder (if desired)
Additional flour for dusting
4 cups of water for boiling (not to be used in bread)


Following these instructions exactly will provide the best results.

Combine warm water (about 110 degrees) with yeast in a large mixing bowl and let set for 5 minutes to get foamy. If your yeast does not get foamy, this means your water was too hot and/or that your yeast is no longer active.
2. In a large bowl, combine the whole wheat flour, all purpose flour, salt, old fashioned oats,  black pepper, cayenne pepper (if desired), and flax seed powder (if desired). Mix the dry ingredients well.
3. Add in the foamy yeast water and knead the dough until thoroughly mixed.
4. Add in the diced bell pepper, onions, and chili peppers (if desired). Knead the dough for another five minutes.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Once the dough has doubled in size, lightly sprinkle the dough with additional flour and transfer to a generously floured work surface. Knead the dough a few times and add flour as needed (such that the dough no longer sticks to your fingers, but not too much as this can dry out your bread).
7. Roll your dough into a ball and place on a baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let the dough sit for 5 to 10 minutes.
8. Preheat your oven to 450°F, fill a metal or cast iron pan (not glass, Pyrex, or ceramic) with the 4 cups of water, and place on the lowest oven rack.
9. When the oven is ready, slash the bread 2 or 3 times with a knife or blade, making a cut about 1/2 inch deep.
10. Place the bread tray on the middle rack, above the rack with the pan now containing boiling water. Close the oven door quickly.
11. Bake the bread for 35 minutes or until golden brown and crusty.
12. Remove the bread from the oven and cool. Enjoy! Once fully cooled, store leftovers in a plastic bag at room temperature.


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