Tyrolean Black Pepper and Bacon Bread

In a small skillet cook bacon pieces over medium heat till crisp, stirring frequently. Remove bacon from skillet; drain on paper towels. Reserve 2 tablespoons bacon drippings in the skillet; discard remaining drippings. Add chopped onion to the hot bacon drippings; cook over medium heat for 3-5 minutes, or till tender; set aside.

In a large mixing bowl combine 1 cup of the all-purpose flour and the yeast. Add warm water, molasses, salt, and pepper. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in the cooked bacon and onion. Using a wooden spoon, stir in the rye flour and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Sprinkle with cornmeal. Shape the dough into a round loaf. Place on the prepared baking sheet. Flatten slightly. Sprinkle with additional rye flour and rub it lightly into the dough. Cover and let rise in a warm place till nearly double (30-45 minutes).

With a sharp knife or single-edge razor blade, make 4 slashes about 1/4 inch deep, spacing them evenly over the loaf top. Bake in a preheated 375 degrees oven for 35-40 minutes, or till bread is a rich brown color and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.