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, Black pepper rye Dan Lepard
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Black pepper rye
Very moist and soft light rye bread with a crisp crust and a kick of pepper, just the ticket for soft cheese and smoked salmon sandwiches.
325ml regular black coffee, warm or cold
150g rye flour
2 tsp crushed black pepper
2 tsp anise, fennel or caraway seeds
1 tsp dry instant yeast
325g strong white flour, plus extra for shaping
1 1/2 tsp salt
beaten egg and poppy seeds to finish
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