Tex-Mex bread



Flour (type 55)500 g
Rye flour140 g
Oat flakes60 g
Salt12 g
Water450 ml
Fresh cubed yeast10 ml
Peppers9 g
Mexican spice mix100 g



Instant dry yeast equivalent: 3 g

The flavour of the sweet peppers is enhanced by the spicy notes. The slightly tight golden crumb due to the corn content makes it idea for making toast and sandwiches.


  1. Mix the flour, corn meal and salt in a bowl.
  2. Stir the milk and water into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes, then add the diced peppers and the Mexican spice mix. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
  5. Take the ball of dough, divide it into 4 equal pieces and leave to rest, covered, for 10 minutes. Shape the dough into 4 long rolls, place them on a baking sheet and leave to rest, covered, for 2 hours.
  6. Put the rolls in an oven pre-heated to 220°C and bake for 20 minutes.

Tablespoons conversion