Home Recipes Spicy Sriracha Bread

Spicy Sriracha Bread

January 20, 2019

Treat yourself with this spicy Sriracha bread. The pizza-like bread is filled with Westlandpeppers products and is delicious as lunch, snack or appetizer.


1Preheat the oven to 180 degrees. Start by removing all seeds from the sweet mini peppers, jalapeño and red pepper. Cut this into thin even rings and put it in a bowl and mix it with 2 tablespoons of Sriracha sauce. Put it in the fridge while making the dough.

2Mix the following ingredients together: flour, water, milk, yeast, sugar, bell pepper powder and olive oil/sunflower oil. Warm the milk and water for a short while. Caution do not overheat (around 38 degrees) and add it to the dry ingredients. Knead the dough for 15 minutes. After 15 minutes add the 8 grams of salt and knead the dough for 5 minutes.

3Place the dough in a bowl that is dusted with a little flour from the inside. Knead the dough into a firm ball and put it in the bowl. Take a tea towel and wet it, then wring it out. Put the wet tea towel over the bowl with the dough in it, and put the dough in a warm place (e.g. near the heating). Let the dough rise for at least 30 to 45 minutes.

4After 30/45 minutes, if the dough has risen properly, take the dough out of the bowl and knead it for a further 2 minutes. After kneading add the spread filling (sweet mini peppers, jalapeño, and red pepper) through the dough, do this with small portions at the same time. Then divide the dough into 2 pieces, shape each piece until it looks like a loaf and place them in a square baking form (cake tin).

5After forming the dough into the baking tin, we will raise the dough one more time. So, put a slightly damp tea towel over the baking form and put the baking form back in a warm place. Let the dough rise for 15 minutes.

6Preheat the oven to 175 degrees. Put the 2 baking trays in the oven and bake the bread nicely brown for 30 minutes.


1Dip the bread in the Sriracha sauce or make a tasty avocado spread.


Ingredients Westlandpeppers

8 red sweet mini peppers

1 jalapeño

1 Spanish red pepper

1 bottle of Sriracha sauce


500 g wheat flour

200 ml milk

100 ml water

7 g yeast

8 g salt

10 g bell pepper powder

10 g sugar

5 ml mild olive oil or sunflower oil


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