Italian Cracked Wheat & Pepper Bread

This bread machine loaf packs serious texture and flavor from cracked wheat, wheat germ, and a generous amount of coarsely cracked black pepper.

The bulgur gives the crumb a nutty chewiness that plain white bread can’t match. Wheat germ adds a toasty, slightly bitter depth, and the cracked pepper delivers a warm bite in every slice. Olive oil keeps the interior soft while giving the crust a slight sheen.

Everything goes into the machine in one shot. No pre-soaking the bulgur, no blooming the yeast separately. Five minutes of prep, then the bread machine handles the rest on the basic cycle.

Pro Tips

• Use coarsely cracked pepper, not finely ground. You want visible pepper flecks and a real bite, not just background heat.
• Let the loaf cool completely before slicing. Warm bread machine loaves compress and tear if you cut too soon.
• Check the dough ball after 5 minutes of kneading. If it looks too dry, add water a tablespoon at a time. If too sticky, sprinkle in more flour.
• This bread makes excellent sandwich bread. The pepper pairs especially well with cured meats and sharp cheeses.

Variations

• Add a tablespoon of dried rosemary for an Italian herb and pepper combination.
• Mix in sun-dried tomatoes (drained and chopped) for colour and a tangy sweetness.
• Replace the olive oil with garlic-infused oil for a more aromatic loaf.