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Home / Courses / Breakfast & Brunch / Black Pepper and Marmite Boule

Black Pepper and Marmite Boule

By: 👩‍🦳 Linda · Published: 🖨 February 3, 2011 · Updated: 💻October 3, 2017 · 🗨 42 Comments

Black Pepper and Marmite Boule

Bread making is a very rewarding endeavor and it comes with fond memories for me. It takes me back to a time when I was in middle school and had a Canadian neighbor who made this most gorgeous and delicious loaf of poppy seed braid. I was so captivated by it that I had requested for her to teach me how to make it. You can read about it in my Lemon Poppy Seed Braid post. I made a couple of loaves, left off, and got busy growing up. I related this story to Ro-Ri San and some eight years back, he surprised me one day with a bread machine while we were still living in Colorado. I am very fond of this machine and I have put it to good use, making two to three loaves of bread each week. It even has a dough cycle and I sometimes use it for hand shaped loaves.

Colorado is a very challenging place to do any kind of baking because of the high altitude, low atmospheric pressure, and low humidity. Adjustments have to be made or cookies will come out flat as pancakes and cakes collapsing half way through baking. Breads present a special challenge and may require several tries for each recipe before the right balance is achieved. While it can be frustrating to a novice, it is also a great learning experience. I have found out the hard way that bread recipes are more of a guide than an absolute measure of ingredients. No matter where you live, the amount of flour, fat, liquid, and leavening agent has to be adjusted accordingly because of weather conditions and altitude of the place. Less liquid is needed on rainy or snowy days and less yeast is required the further away from sea level. Adjust liquid by each tablespoon and leavening agent by each quarter teaspoon.

I am thankful for this “training” because I was more able to handle gluten-free bread making when my boys needed to go on a gluten-free diet. It was quite a challenge to work with flours such as rice, soy, buckwheat, sorghum, garbanzo, potato, and corn which have no elasticity to them. I would have been in great despair had I not had the experience of bread making before. I highly recommend The Gluten-Free Gourmet Bakes Bread by Bette Hagman for those who have to live with a gluten-free diet.

Black Pepper and Marmite Boule

Now, coming to these delicious loaves, I want to thank my talented blogging buddy and friend, Denise of Bread Expectations and Quickies on the Dinner Table, for creating this recipe specially for me. Denise blogs out of Singapore and is the author of Quickies, Morning, Noon and Night. I had the privilege of meeting her during my last visit to that part of the world. Denise knows how much I love homemade breads and enjoy Marmite, a vegetarian yeast extract that is said to have that umami flavor. I absolutely agree with her that Marmite is one flavor that you either love or detest. I grew up with Marmite and like Denise, I have taken it as a “tea” diluted in water, spread on buttered bread, and mixed into congee. Today, I have heard that Marmite is used by some restaurants in Malaysia and Singapore to prepare shrimp and vegetable dishes. Denise, on the other hand, has come up with something totally original and creative with this fantastic Black Pepper and Marmite Boule.

I was drooling while reading her post and got to work right away as I had all the ingredients at hand. I had just enough Marmite in the jar to swing this recipe. I followed it closely and made only minor adjustments to the amount of flour, water, and yeast to suit the conditions in my kitchen. This is the first time I used my new KitchenAid stand mixer (Christmas gift from Ro-Ri San) for bread making. I made two loaves with the dough and though they are not as bowl-like or gorgeous as Denise’s, they are still beautiful. I dusted them with flour and more cracked black pepper as instructed, giving them a rustic look. The aroma 10 minutes into baking was incredible! The crumb was tender and has a very fine texture. These are very tasty loaves and I hope you will give them a try.

Please click here for the recipe at Denise’s blog. While you are there, do leave a comment and check out her other fantastic bread recipes. Her pictures and style of writing are sure to captivate and have you going back for more. For quick and tasty meal time solutions, try her other blog Quickies on the Dinner Table.

On with the recipe…

Flour, sugar, black pepper, salt, and yeast were first mixed in the bowl. I then added the butter and diluted Marmite. To get every ounze out of what was left in the jar, I had to pour in the measured amount of water and give it a good stir.

Black Pepper and Marmite Boule

I used up all the Marmite in the jar. Time to get another jar soon or I won’t be able to make more of these delectable loaves. This jar of Marmite was sent by my dear childhood friend and avid follower of Roti n Rice, who now resides in the UK. She is my trusted source for British goodies like Digestive Biscuits, lemon curd, thick cut marmalade, and Yorkshire Gold tea. Time to pay her a visit and stock up on more goodies. 😉

Black Pepper and Marmite Boule

The flour and all other ingredients were mixed for 3 minutes scrapping the bowl where necessary. It was left to rise for 15 minutes. The mixer was turned on again for a second kneading of 8 minutes.

Black Pepper and Marmite Boule

The dough was allowed to rise in the mixing bowl for 1½ hours until more than doubled in size. It was very soft, silky, and gooey at this point.

Black Pepper and Marmite Boule

The dough was then shaped into two loaves, dusted with more cracked pepper and flour, and left to rise for another 60 minutes. The tops were slashed and these fully proofed loaves were ready for the oven. Look at that gorgeous caramel color!

Black Pepper and Marmite Boule

It was so fun to see the loaves rising. 🙂

Black Pepper and Marmite Boule

Done! Fresh out of the oven!

Black Pepper and Marmite Boule

This Black Pepper and Marmite Boule is excellent slathered with butter or cream cheese. It is also delicious toasted with shredded cheese on the top.

Black Pepper and Marmite Boule

I have included the recipe here, slightly adapted from Bread Expectations for my own reference.

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This loaf was made using the bread machine on December 4th, 2014. I reduced the bread flour to 3½ cups (525g) and yeast to 1½ teaspoons. I omitted the dusting with cracked pepper and flour. It turned out to be just as wonderful. 🙂

Black Pepper and Marmite Boule

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Breakfast & Brunch, Buns, Rolls, Loaves, Western Tags: 📋 marmite

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Comments

  1. denise @ bread expectations says

    February 3, 2011 at 8:29 am

    Hi Biren 🙂 Hope you’re having a great start to the year of the rabbit and enjoying your family festivities!

    Thank you so much for the mentions! I am so honoured and so pleased that you like these loaves – I really did not expect that you would bake them so quickly but I guess that only proves just how much you love Marmite LOL

    They’re beautiful, and I remember how good they smelt when I baked them. Looking at your photos makes me want to make them again tomorrow 😀

    I really cannot say how happy I am to have inspired you to use your gorgeous KitchenAid mixer at last LOL Hope this is the rekindling of an enduring affair with handmade bread for you 😉

    Reply
    • Biren says

      February 3, 2011 at 8:42 am

      Thanks Denise! CNY is a quiet affair here. We will be having a small celebration on Saturday.

      I hope I did your recipe justice. I think it is quite beautiful even though it is not as bowl-like. The taste however is AMAZING and I love it! Thank you once again for creating it for me. I am truly touched.

      I knew you would be happy to see me use my KitchenAid. I think hubby is pleased too. Will definitely be making more bread with it. I hand kneaded the Trail Bread but it was hard work. Much easier with the KA.

      Reply
  2. Haruna says

    February 3, 2011 at 8:36 am

    Marmite should thank both Denise and Biren for elevating their product to haute cuisine! LOL! Good job with bread.

    Reply
  3. Devaki @ weavethousandflavors says

    February 3, 2011 at 9:24 am

    Oh my goodness!! You used marmite – this is fantastic! You are turning out to be quite the professional baker. Come to think of it you and Denise should begin a joint venture 🙂

    Truly impressive, dear!

    chow! Devaki @ weavethousandflavors

    Reply
  4. Sommer @ ASP says

    February 3, 2011 at 10:06 am

    Yay, I’m glad you’re sharing Denise’s new site! It’s sensational!

    Reply
  5. Belinda @zomppa says

    February 3, 2011 at 10:12 am

    These are stunning loves. I love Denise’s site – you guys are such masters…the altitude and everything. I just want to sit and eat this loaf!

    Reply
    • Biren says

      February 3, 2011 at 10:21 am

      Thanks Belinda! I learnt the hard way by trial and error. This bread is delicious! Great with cheese.

      Reply
  6. Sharon @ Fun and Life says

    February 3, 2011 at 10:16 am

    Biren, let me just say your bread looks FANTASTIC. Can you taste the marmite at all? My family think I’m weird (and I might just agree haha) but I can’t even tolerate the smell lol. I LOVE homemade bread and yours looks really really good!

    Reply
    • Biren says

      February 3, 2011 at 10:19 am

      Yes, the bread has a savory taste to it. The aroma of the marmite is definitely there. My second son who is not a fan of Marmite tasted this bread and said that it is very good. He was a little apprehansive at first.

      Reply
  7. Roxan says

    February 3, 2011 at 10:25 am

    Biren this is such a rustic and beautiful bread! It looks perfectly crusty on the outside but deliciously chewy on the inside. I also love making bread but don’t do it often because it’s hard for us to finish up the bread before it goes bad! Sad, I know.

    Reply
    • Biren says

      February 3, 2011 at 10:46 am

      You can always freeze your bread. Slice and freeze it. Bread stays fresh in the freezer but not in the fridge. Take out as many slices as you like and allow it to thaw on the counter for 45 minutes and it should be good to go.

      Reply
  8. lequan says

    February 3, 2011 at 11:31 am

    Biren, your bread looks fantastic. I have not tried marmots before so am not sure if I would like it or not. Although I DO like the smell and taste of durian so I think I have a pretty threshold when it comes to funny tasting food ;-). I have just started to get into bread making and am loving it. You’ve made Denise proud with these gorgeous loaves. That really was sweet of her to create this recipe for you. Blogging love is so wonderful.

    Reply
  9. Angie's Recipes says

    February 3, 2011 at 12:30 pm

    Biren, this bread looks so good! I love its rustic look and the addition of marmite!
    Happy Chinese New Year to you too!
    Angie

    Reply
  10. Pam says

    February 3, 2011 at 12:41 pm

    There’s nothing like having a slice of fresh bread and yours looks incredibly delicious! Way to go, Biren!

    Reply
  11. Sophia says

    February 3, 2011 at 4:27 pm

    These loaves look so delicious!! You did a great job. I’d love to have a piece spread with a bit of butter. Yum!

    Reply
  12. Stella says

    February 3, 2011 at 7:29 pm

    Oh Biren! You are amazing:) I saw this on Denise’s site too. It’s such a beautiful bread. Though she did relate Marmite to earwax (smile). I’m sure it’s fantastic though!

    Reply
  13. Reeni says

    February 3, 2011 at 8:11 pm

    Your bread loaves are beautiful Biren! You are very talented – these are so professional looking. I like the idea of marmite in bread – it seems like a natural pairing!

    Reply
  14. Hyosun Ro says

    February 3, 2011 at 9:43 pm

    The bread looks simply amazing! Just like one from gourmet bakery. It looks like you implemented Denise’s recipe perfectly. Very inspiring.

    Reply
  15. Joy says

    February 3, 2011 at 10:39 pm

    I made a similar recipe, inspired by Denise’s Marmite Boule! I absolutely love baking bread, in fact we’ve given up buying bread at the store and I love the difference it has made. The expense is so much lower, too. Great interpretation!

    Reply
  16. 5 Star Foodie says

    February 3, 2011 at 11:06 pm

    I saw this amazing bread at Denise’s blog the other day, it really looks spectacular, I need to try it too!

    Reply
  17. A little bit of everything says

    February 3, 2011 at 11:21 pm

    i saw this bread on Denise blog the other day. yours look perfect too.

    I start reading Denise blog for a short while, her bread expectation blog being the first one I found. she’s a wonderful baker.

    have a wonderful rest of the week Biren

    Reply
  18. Quay Po Cooks says

    February 4, 2011 at 1:15 am

    What a unique flavor for bread. I love marmite so I know I will enjoy this bread.

    Reply
  19. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    February 4, 2011 at 8:38 am

    Your bread is absolutely amazing. Wow. I don’t even know where I’d get the marmite. I’m going to have to look around. I love the little pepper corns sticking out. Oh, I so want to make this.

    Reply
    • Biren says

      February 4, 2011 at 8:55 am

      I think some health food stores may carry it. I am sure I’ve seen it somewhere but unfortunately can’t recall exactly where.

      Reply
  20. Victoria says

    February 4, 2011 at 11:04 am

    I love my Kitchenaid stand mixer too, glad you finally got to use yours 🙂 I’ve never had Marmite, but I’ve heard of it. Would be interesting to try it sometime, and I’m glad you found a cool recipe using it in bread!! It looks so tasty and crusty!

    Reply
  21. Nutmeg Nanny says

    February 4, 2011 at 11:05 am

    Your bread looks amazing. I have never made my own bread. I’m so intimated by the whole idea.

    Reply
  22. Amanda @ bakingwithoutabox says

    February 4, 2011 at 11:09 am

    Happy belated lunar new year! Here’s hoping it will be a calm one. Must confess I am not a Marmite fan. I have tried! But your bread looks sooo good that I might be tempted to try again. Beautiful baking!

    Reply
  23. Julie M. says

    February 4, 2011 at 12:58 pm

    What a beautiful loaf of bread Biren! I love having a food blog because it introduces me to so many new foods I have never had the pleasure of trying. Marmite is one of those. Your recipe is the second I’ve seen now that uses it. Do you know of any place to get it in the states? If not, thankfully I have a UK friend as well that would probably bring me back a jar or two if I asked nicely. 🙂 Have a good weekend and stay warm up there!

    Reply
    • Biren says

      February 5, 2011 at 11:09 am

      I think you may be able to get small jars at the health food store but they can be a little costly. I know it is very inexpensive in the UK so you may want to turn on your “charm”. 😉 You have a great weekend too!

      Reply
  24. MaryMoh says

    February 4, 2011 at 2:59 pm

    Oh Biren, I want to bake bread like you. Must make it a goal for this year. otherwise I am going to drool every time I see freshly baked bread when I drop by…haha. If only you can throw one over to me 😀 Hope you are enjoying your new year.

    Reply
    • Biren says

      February 4, 2011 at 9:18 pm

      Mary, I know you can if you set your mind to it. Be sure to catch, I’ll throw one your way now… 😉

      Reply
  25. Suchitra says

    February 5, 2011 at 3:55 am

    Hey Biren, the pics are amazing and I loved your step by step explanation- never tried baking bread but now with your recipe, I think I will give it a shot!

    Reply
  26. Blackswan says

    February 5, 2011 at 9:48 am

    Clever gal, Biren! Mmm…. I could taste the Marmite all the way from S’pore here. Hahaha! May I have some pls??

    Reply
  27. Kristi Rimkus says

    February 5, 2011 at 11:17 am

    Beautiful, crusty bread! I have a much loved bread machine too. I love knowing the ingredients that are going into my bread. No preservatives. It makes fantastic pizza dough too! Have a wonderful weekend.

    Kristi

    Reply
  28. Joanne says

    February 5, 2011 at 1:42 pm

    Oh this bread looks perfect! You got such a beautiful crumb out of it!

    Reply
  29. Zo @ Two Spoons says

    February 5, 2011 at 10:46 pm

    What a fantastic idea! It would make the bread healthier and tastier, plus give it a nice colour 🙂 Thanks for the inspiration!

    Reply
  30. tigerfish says

    February 6, 2011 at 7:15 pm

    The addition of Marmite is very special 🙂

    Reply
  31. Magic of Spice says

    February 7, 2011 at 10:38 am

    These look beautiful Biren and I am sure taste even more amazing…
    I have never tried Marmite, but I am very curious since both you and Denise are so fond 🙂

    Reply
  32. Jeannie says

    February 8, 2011 at 6:27 pm

    Wow! Those loaves are gorgeous Biren…lovely colour…will try it when my CNY cookies and cakes are gone:D

    Reply
  33. roti manis says

    February 26, 2011 at 11:19 pm

    Good Luck!!! The addition of Marmite is very special 🙂 🙂

    Reply
  34. Toby @ Plate Fodder says

    March 26, 2013 at 8:46 am

    This just showed up on my FB feed – I don’t why I didn’t see this before..

    okay, this looks absolutely wonderful! I think I am one of a handful of Southerners that like Marmite! Beautiful loaves and such a great use of marmite!

    Cheers

    Reply
    • Biren says

      March 27, 2013 at 8:10 am

      Thanks Toby for visiting! Glad to hear that you enjoy Marmite too. It is really quite tasty. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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