Kipspek

In a large mixing bowl, combine the flour, salt, and a generous amount of freshly ground black pepper, then create a well in the center. Add the eggs, oil, and activated yeast mixture into the well.

Mix the ingredients together until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough firmly for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky.

Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover with a clean damp cloth or plastic wrap and set aside in a warm, draft-free area to rise.

Once the dough has doubled in size, punch it down gently to release the trapped gases. Turn it out onto a floured surface and divide or shape it as desired for your loaf or rolls.

Place the shaped dough onto a greased or parchment-lined baking pan. Cover loosely and allow it to proof a second time until noticeably puffed, about 30 to 45 minutes.

Preheat your oven to 190°C (375°F) while the dough completes its second rise. Optionally, brush the surface of the dough with a beaten egg wash to promote a golden, glossy crust.

Bake the kipspek in the preheated oven until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. This typically takes 25 to 35 minutes depending on the size of your loaf.

Remove the bread from the oven and transfer it to a wire cooling rack immediately. Allow it to cool for at least 20 minutes before slicing to let the crumb structure fully set.