We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Rosemary & black pepper boule

This was initially an experiment that turned out to be an unexpected success. Don't be afraid to test the water with this one, it really works!

Like this? Share it with your friends.

Report abuse

Use fresh rosemary as well, both for flavour and colour! I have also tried this with a 60/40 mix of wholemeal to white, or try using more wholemeal which seems to carry the pepper flavour better than organic white (not sure why), perhaps a flavour scientist can give me a clue??? Forget the bag of picante flavoured crisps, and enjoy this with a good strong cheddar cheese and a glass of cold beer!


300 gm shipton wholemeal flour

200 gm shipton organic white flour

300 gm water

14 gm fresh yeast

7 gm salt

24 gm rapeseed oil

1 tblsp chopped fresh rosemary

1- 2 tsp milled black pepper


Combine all the bread ingredients and half of the oil, leaving pepper and rosemary, and knead until dough is soft and elastic. Add rest of oil and work in.  Set aside for 1/2 hour until risen.

Bookfold and then bench rest for a further 1/2 hour until doubled in size in a lightly oiled bowl covered in clingfilm.

Once dough has sufficiently risen, remove from bowl and place on surface sprinkled with rosemary and the milled black pepper. If you are fan of pepper, the more the better! It works well with the Rosemary, and doesn't overwhelm it with heat.

As you knock back and shape dough into a ball, pick up the rosemary and blackpepper working lightly into the bread.

Once shaped set aside in oiled bowl or proving basket and let rest to rise for another hour.

Place on baking sheet, slash with knife, sprinkle with water and mill a bit of pepper on top of bread. (You can use a bit of salt at this point if you like, but I don't bother).

Bake at 220 for 10 minutes in steam oven (or use pan of water at the bottom just before putting bread in), then turn oven down to 200 and bake for a further 25 - 30 depending on your oven.

This bread needs to be thoroughly cooled before eating/cutting to appreciate the flavour.  The rosemary is at it's best flavour-wise when cooled! Trust me on that!!

Added by: Jody Doe

Tags: Bread Herb

Add comment
Rosemary and black pepper boule

Lovely flavoured bread, but Jody's recipe needs more water IMO , 350g or more to make a soft dough. Super to go with sliced meats or piece of cheddar !

Paul Sabourn 13 May 2014

RE: Rosemary and black pepper boule

OK!! Did you use all Wholemeal? I've not had to use anymore water and have made this quite a few times now and the bread has a good crumb texture with either all wholemeal or white...... Many thanks!

Mrs Jody Doe 14 May 2014

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers