Malted Bread with Turkish Pepper Paste

The paste used in this recipe can be found in larger supermarkets, sundried tomato puree works well too.

  • Place the flour, yeast, salt and sugar into a large mixing bowl.
  • Add the warm water and oil and mix to combine into a dough.
  • Turn out onto a floured work surface and knead for approx 4 minutes.
  • Spread the dough out and add the pepper paste into the centre of the bread. Fold the dough over the paste and continue to knead for a further minute.
  • Add a little oil to the bottom of a clean bowl.
  • Place the dough inside, then turn over so all the dough is covered with a little of the oil.
  • Cover the bowl loosely with a cloth or some oiled food wrap.
  • Set aside in a warm place to allow the dough to rise, approx 1-1 ½ hours.
  • Line the base and sides of a loaf tin some parchment paper.
  • Turn the unit onto High and allow to preheat.
  • Knead the risen dough lightly to remove the air.
  • Place into the prepared tin and press down.
  • Place the tin into the stoneware bowl.
  • Place a clean t towel underneath the lid to prevent any condensation dripping onto your bread.
  • Cover with the lid and bake on High for approx 2 – 2 ½ hours.
  • Remove the loaf tin from the bowl and place onto a wire rack.
  • Allow to cool slightly before turning out.
  • Delicious carved into wedges.
  • Serve warm with some dips and olives, or as an accompaniment to soup.
Cooking Time

2.5 hours

Preparation Time

20 minutes




  • 500g Malted Bread Flour
  • 1 tsp dried yeast,
  • 1 tsp salt
  • 1 tsp sugar
  • 320ml warm water
  • 1 tbsp olive oil
  • 2 tsp Turkish pepper paste