This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
The taste of sourdough, cheddar, and chipotle are well-balanced in this bread – with a light but insistent heat in the back of the throat from the pepper.
As you bring a piece of this Lemon Pepper Bread to your mouth, you’ll smell a hint of citrus that offers a wonderful contrast to the mild heat of the cracked pepper that follows. Not quite sweet and sour, but close.
The introduction to this recipe in my Mom’s cookbook, Breads From Betsy’s Kitchen, says: “Pita bread is a staple of the Middle East. It goes by different names in various countries – Peda, Pide, Pitta, Ramadan Bread. It is flat bread that puffs up when baked on the bottom of a hot oven.”
I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.
This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
I was tempted to call this Coffee Chocolate Sex Bread but I couldn’t quite figure out how that third part would work. I mean, what a trifecta though! I tacked on the “not too sweet” because the coffee and coffee flour add the bass notes while the chocolate plays the melody. That would be so cool if it made sense.
Because alliteration is cool. And pretentious. You want to know what’s even more pretentious than alliteration? Using goat milk, that’s what.
I wanted to use corn. But I didn’t. Fortunately, I don’t lug around my regrets. There is always a next time… and there most definitely will be. This bread has a sweet, mellow, warmth.