Tyrolean Black Pepper and Bacon Bread

  • Active Time 25m
  • Total Time 3h
  • Rating ****

Makes 1 round loaf (24 servings)

This satisfying bread has long been a favorite of hard-working Alpine mountaineers. Rye flour and molasses give it a deep, rich color.


  • 4 ounces bacon (about 5 slices), finely chopped
  • 3/4 cup finely chopped onion
  • 1 3/4-2 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 3/4 cup warm water (120-130 degrees F)
  • 1/4 cup molasses
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon coarsely ground black pepper
  • 1 cup rye flour


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

In a large mixing bowl, combine 1 cup all-purpose flour and yeast. Add the 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 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 the 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 doubled (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 doubled (30-45 minutes).

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 505

nutrition information per serving

86 calories; 3g total fat; 3mg cholesterol; 85mg sodium; 13g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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