Melt the yeast with half of the water. Sieve the two flours and mix them. Add a part of the flour to the melted yeast, add pepper, salt and oil.
Turn the dough onto the work board and work it so that the flour is absorbed. Add the remaining flour and water until the dough is soft and not sticky.
Go on working the dough until it is smooth. Put it on a plate, cover and let rise for about 2 hours.
Once it has risen work the dough into a long roll about 2 cm in diameter.
Grease several circular moulds. Cut the long roll in as many pieces as there are moulds, each piece as long as the circumference of the mould. Join the ends of each piece to form complete rings. Put them in the moulds, cover and let rise for 45-50 minutes.
Brush lightly with water and put in the oven at 200°C. After 15 minutes turn the temperature down to 180°C and bake for another 10 minutes. Take out the moulds and extract the breads. Place them on the grate and let dry in the oven for another 5-10 minutes.
Put the pepper breads on the dishes with Piacentino Salame cut into slices and fresh season vegetables.
250 g of "00" type flour
75 g of whole flour
approx. 1 and ½ glasses of water
15 g of yeast
3 tbsp. of ground black pepper
2 tbsp. of oil
2 tsp. of salt
Piacentino Salame at will
fresh season vegetables