Fiery Umami Bread


2 hours

Serves 4-6



200g strong white (bread) flour, plus extra for shaping and dusting

200g spelt flour or wholemeal flour

1 tsp fast-action yeast

1 tsp Cornish Sea Salt Flakes

2 tsp Fiery Sea Pepper

350ml warm water
2 ice cubes
5fl oz cold water


There is nothing more satisfying than fresh homemade bread. The Fiery Umami really works well to give the bread an interesting flavour. Delicious with cheese and other toppings.

Fiery Sea Pepper Bread


  • Put the flour, yeast and salt in a bowl, pour in the warm water and stir together to form dough. Tip the dough onto a clean work top, knead for 10 minutes until it becomes silky, place back into a bowl, cover with a clean tea towel and leave to rise until double in size. This may take up to an hour.
  • When risen, tip the dough onto a lightly floured surface, add the Fiery Sea Pepper and mix. If the dough seems a little wet add a small amount of flour.
  • Create a large dough ball and cut in half using a dough cutter or bread knife. Shape into 2 large balls, sprinkle with flour and lightly slash the top the bread with a knife, place the bread onto a baking sheet, cover with a tea towel and leave to rise again until double in size.
  • Preheat the oven to 220C/425F/Gas 7 (fan 200C) place a baking tray on the bottom of the oven to heat up.
  • Carefully remove the tea towel and place dough into the heated baking tray and bake for 35–40 minutes. Take care not to bang the tray as this can cause the dough to sink. Add two ice cubes on to the tray or 5fl oz of cold water, this creates steam giving bread a nice crust. Once baked, remove from the oven, tap the bottom, the bread should have a hollow sound like a small drum, place onto a cooling wire and cool for 1 hour before cutting.

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