The secret ingredient to baking an exceptional loaf of bread
Add White Kampot Pepper to your home-made bread for another dimension of flavour
Baking bread is a fun, creative activity and the hands-on nature of kneading dough is incredibly therapeutic. One of the best things about bread: it requires only a few ingredients. We’re here to add just one more into your mix: White Kampot Pepper
Almost every recipe includes sea salt, but what about white Kampot pepper? This special ingredient adds a zesty, nutty flavour which creates an underlying heat that just keeps going. It adds vibrancy and clarity to your home-made loaf, bringing your baking to another level.
DO try this at home: Slightly reduce the amount of salt and add a teaspoon of white Kampot pepper.
Here are some top tips from our favourite chefs for baking sourdough, seed & grain and soda bread.
Sourdough by Barney Desmazery
Tops Tips:
Ferment overnight at room temperature
Knead for 10 minutes
Throw some ice cubes into tray, which helps the bread form a nice crust.
For the adventurous: try making your very own sourdough starter. Barney suggests feeding the starter daily with salt and water for six days and then on the seventh day, mix the dough together and put in the oven.
Seed & Grain Loaf by Cassie Best
Top Tips:
Use 2tbsp honey
Brush bread with egg, then sprinkle on seeds (pumpkin, sunflower, linseeds etc)
Don’t forget to add white Kampot pepper into the mix
Irish Soda Bread by James Martin
Top Tips:
Create a well in centre, pour in buttermilk and mix quickly with a large fork to form a soft dough.
Cut a cross on the top and bake for approx 30 minutes
Test loaf by tapping, if it sounds hollow, it’s ready!
