After recently recent success with an Olive & Walnut Bread inspired by The Bread Exchange: Tales and Recipes from a Journey of Baking and Bartering I thought I’d clean out the fridge a little by making pepperoncini bread. It’s delicious without being too intense in flavor and has been going quickly from the house. The addition of whole grain rye flour gives the crumb a softer texture while adding flavor and the health benefits of whole grains.

800g High gluten or Bread flour

200g Whole Grain Rye Flour

200g Sourdough Starter (there’s a recipe to start your own in the book linked above)

17g Salt

525g Water (depending on your flour and the weather you may need a little more or a little less water).

10-15 Pepperoncini with stems and seeds removed, roughly chopped.

Kneed for 10 minutes in a stand mixer or by hand until the dough becomes uniform and smooth.

Divide dough in half, form into tight balls and proof overnight in a basket or cloth lined bowl (I use these: 2 Pcs Masterproofing Round Banneton Basket–8 Inch).

In the morning (or at night if your schedule is like mine) and preheat your oven to 450f. Move the loaves to a well floured pizza peel and cook directly on a baking stone or cook on a baking sheet, either method should take 20-25 minutes. For a better crust place an old metal pan in the bottom of your oven while you preheat it and pour a cup of water in it to steam your bread before you close the oven door.