Whole-grain bread with roasted bell peppers

Here's how:

• 1

  Heat the water to about 25 °C, pour it into a bowl, and add the crème fraîche. Then dissolve the yeast in the mixture.

• 2

  Add the rye flour, graham flour, and butter in small amounts while stirring. Also add most of the wheat flour and, finally, the salt while mixing, and knead into a smooth dough—about 4 minutes on low speed and 3 minutes on high speed in a mixer. Double that time if you’re kneading by hand. 

• 3

  Let it rise for 40 minutes.

• 4

  Slice the bell peppers into strips about 0.5 cm wide and place them on a greased baking sheet. Adjust the amount of bell peppers to taste. Roast in the oven at high heat until they’ve softened and taken on a nice color. If desired, drizzle a little liquid honey over them once they’ve cooled slightly; this helps cut through the slightly bitter taste.

• 5

  Gently knead the dough on a floured work surface and divide it into two portions. Roll out both portions into rectangles that are about 15–20 cm wide and 1.5–2 cm thick.

• 6

  Arrange the bell pepper strips lengthwise on one half of each of the two rolls and fold the other half over. Press the edges together slightly. Let rise for 20–30 minutes. Preheat the oven to 225 °C.

• 7

  Brush with water and top with sesame seeds and flaked salt. Bake on the lower rack of the oven for 35–40 minutes.