Vegan Red Bell Pepper Sourdough Bread

Vegan Red Bell Pepper Sourdough Bread by Sigrilina -- This sourdough bread is a variation of our olive oil sourdough bread. The red bell pepper flavored oil added to the dough gives this bread a very distinctive flavor that can be enjoyed by itself.

This sourdough bread is a variation of our olive oil sourdough bread. The red bell pepper flavored oil added to the dough gives this bread a very distinctive flavor that can be enjoyed by itself. However it also serves as a great complement for our fermented tomatoes or our preserved red bell peppers. Skip to the recipe.

Last week after we ate all of the preserved red bell peppers I had some leftover flavored oil. So I decided to make this bread. If you don’t have leftover oil you can use your favorite flavored oil instead.

This recipe requires a stiff sourdough. You can replace the sourdough with baker’s yeast but the result will not be the same. Sourdough breads have a characteristic sour taste and better crust than other breads.

Try this red bell pepper sourdough bread and let me know what you think in the comments section!

Vegan Red Bell Pepper Sourdough Bread

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serves: 4.5 lb of bread
prep.: 15 min15′
rest: 7 hours7h
cook: 20 min20′
temp: 400 F

Ingredients

  • 7 1/2 cups of plain four
  • 2 oz of wheat germ
  • 1 teaspoon of malt extract
  • 1/2 cup of red bell pepper flavored oil (we use some leftover from this recipe)
  • 14 oz of stiff sourdough
  • 2 tablespoons of salt
  • 2 1/2 cups of water
Vegan Red Bell Pepper Sourdough Bread by Sigrilina -- This sourdough bread is a variation of our olive oil sourdough bread. The red bell pepper flavored oil added to the dough gives this bread a very distinctive flavor that can be enjoyed by itself.

Preparation

Step 1 Sift the wheat flour in a bowl. Add the wheat germ.
Step 2 Make a well in the middle and place the malt extract and the sourdough cut in 2 inch pieces in it. Pour the flavored oil in the well. Add the salt outside the well never in contact with the sourdough.
Step 3 Add part of the water and start mixing with your hands. Continue adding water and mixing until you poured all the water.
Step 4 Once all the ingredients are mixed, you can start kneading on a table. The dough should be sticky because it has a 65% hydration. It will stick to your hands. Nevertheless continue kneading for about 10 minutes. Resist the temptation to add more flour.
Step 5 After 10 minutes of kneading the dough should be elastic and smooth but still sticky. Now you can use some flour to take it off your hands and to roll the dough into a ball.
Step 6 Dust with flour the bottom of a clean bowl and put the dough in. Dust with flour on top and cover with a damp cloth. Let it rest for 2 hours.
Step 7 After resting, flatten the dough on a table and fold it in half. Roll it again into a ball and put it back on the bowl and dust it with flour on top. Cover again with a damp cloth. Let it rest for 2 more hours.
Step 8 Repeat step 7 including the 2 hours rest.
Step 9 After resting, flatten the dough on a table and divide into 8 portions.
Step 10 Dust flour on a baking tray. Take one of the portions and flatten it on the table without too much pressure. Roll it to form the bread loaf. Put it on the baking tray. Repeat with the other 7 portions. Depending on the size of your tray you may need two of them, with four breads in each.
Step 11 Dust with flour on top and cover with a damp cloth. Let them rest for 1 hour.
Step 12 After resting, dust again with flour and make a longitudinal cut on each portion of the dough. Cook for 20 minutes at 400 F.

Notes:

  • You can replace the red bell pepper flavored oil with your favorite flavored oil.
  • Remember to feed your sourdough after making your sourdough bread. Check our sourdough recipe for more details.
  • You can replace the 14 oz of sourdough with 2 oz of fresh yeast or 1 tablespoon of instant yeast, but the result will not be the same.
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