Partially rye bread with smoked paprika

Your whole home will smell of paprika for a while!

I have a friend who makes, mixes and packs different spices and such for restaurants and general public. There are some very specific mixes and sometimes a bit unconventional stuff they produce and I needed to get on this action.

I asked for a recommendation for bread additives and got much more that I bargained for. I decided to start with something I'm more comfortable with, so here's an easy smoked paprika bread (with rye flour) to start. Plain white bread with paprika powder gets a pretty pink color, but it has a bit one dimensional taste. And I really like ryeish breads!

Disclaimer

I mix my dough in a bread maker and it wants to be a little on the wet side for it to mix properly. Water also helps with heavy flours, like wholemeal and rye.

Recipe

For a 750g loaf:

• Water: 300ml (substitute 50-100ml of it with milk or add milk powder if you want crust to be softer)
• Oil: 1.5tbsp of vegetable oil, you can use any other or even butter
• Flour: 450g (Rye flour 10-20%, plain while flour 80-90%. I recommend starting with 15.6% rye (70g) and adding more on the next bake if needed)
• Smoked paprika powder: 0.5% of flour weight (2.25g here, take care with it)
• Sugar: 1tbsp
• Salt: 1tsp of table salt or 1.5tsp of regular (Kosher?) salt
• Dried yeast: 1.5tsp (preferably easy blend)

You can add 1 egg or 1 egg + yolk, but be sure to have 300 ml of liquid total.

All ingredients should be at room temperature before mixing, take care with milk

from a refrigerator.

Mix thoroughly, leave to rise twice in size. Knead a bit and leave to rise a second time.

Bake at around 200C (or a bit more, I do not trust my thermostat) for 40 minutes or so.

Don't make crust too dark, it's pretty hard and even with milk.

If you have pokey thermometer -- insides should be around 90C.

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