Sourdough Hot Peppered Jerky Bread

A small sized Peppered bread for Barbeques.
Makes approximately 12 or so Jerky Breads.

    I use a bread mixer and add :

  • 2 cups sourdough starter
  • 2 cups warm water
  • 2 Tablespoons Oil
  • 2 teaspoons salt (non-iodized)
  • 1 Tablespoon Malt Syrup (optional)
  • Approximately 5.5 cups bread flour
  • Crushed dried red pepper and cracked fresh black pepper
  • 1 egg beaten with 1 Tablespoon water for glaze

Process for 3-4 minutes adding the last 1/2 cup of flour until dough pulls away from the bowl and no longer sticks to your finger when pressed into the dough. Proof about 4 hours. Pour out dough onto a floured surface, knead a few times. Let rest for a couple of minutes and then roll out to about 3/4 of an inch thick in a rectangle about 19 x 11 inches (doesn't have to be exact). Cut pieces about 2- 2.5 inches wide by 11 inches long. Fold dough over twice to get a knot in the middle. Place on a greased sheet and proof for two hours. Brush on egg mixture and sprinkle with hot pepper flakes and cracked black pepper. Bake at 400 degrees for about 20 minutes or until nicely browned.