Rise time: 1 hour for the first rise plus 1 hour for the second rise
Prep time: 10 minutes split before and between the rises
Cook time: 15 minutes
Total time: 2 hours, 30 minutes
Yield: 1 loaf
- 1 1/4 cups white whole wheat flour
- 1 tsp active dry yeast
- 1/2 cup water
- Habanero peppers (I chopped up five, but probably only used three peppers worth)
- Combine the flour and yeast in a bowl.
- Add the water, stirring and kneading until the dough is smooth (it will still be a little sticky).
- Roll the dough into a ball and place at the bottom of the bowl.
- Cover the bowl with a damp, lint-free towel and leave to rest for an hour. If your oven has a proof setting, use that. If not, any out-of-the-way spot should be fine.
- While waiting, seed your habaneros and chop them finely.
- When the dough has doubled in volume, punch it down and knead in the peppers a little at a time until the bread looks as peppery as you'd like it to be.
- Shape the dough into a rough loaf shape, place in a loaf pan, then cover with the damp towel again for another hour.
- When the second rise is approaching its end, preheat the oven to 410F. Bake the bread for about 15 minutes, or until golden brown. Let cool completely before slicing.