Remove all seeds from the snack peppers, jalapeño and red pepper and cut into thin rings. Put everything in a bowl and add 2 tablespoons of Sriracha sauce. Mix well and then put in the fridge.
Mix the flour, water, milk, yeast, sugar, paprika and oil in a bowl. Warm the milk and water briefly. Not too hot, but lukewarm (around 38 degrees) and add this to the dry ingredients. Knead the dough for at least 15 minutes. After 15 minutes, add 8 grams of salt and knead the dough for another 5 minutes.
Place the dough in a bowl, dusted on the inside with a little flour. Knead the dough into a firm ball and place it in the bowl. Take a tea towel and make it wet, then wring it out. Place the damp tea towel over the bowl with the dough in it, and put the dough in a warm place (e.g. near the radiator). Leave the dough to rise for at least 30 to 45 minutes.
After 30/45 minutes, remove the dough from the bowl and knead firmly for another 2 minutes. After kneading, spread the filling (the snack peppers, jalapeño and red pepper mixture) through the dough, but be careful to do this in small portions at a time. Then divide the dough into 2 pieces, shape each piece until it resembles a loaf and place it in a straight baking tin (bread or cake tin).
After shaping the dough in the baking tin, the dough must rise one more time. Cover the baking tin with a slightly damp tea towel and place it in a warm place again. Now leave the dough to rise gently for 15 minutes. In the meantime, preheat the oven to 180 degrees.
Place the two baking tins in the oven and bake the bread for 30/45 minutes until nicely browned.
Dip the bread in the Sriracha sauce or make a tasty avocado spread.