The Pepperstone Loaf

When you own a bread machine for long enough, you begin to hone your recipes to a certain level of culinary excellence; bread is created that deserves to be recreated. In our initial months of bread machine ownership, Amanda and I sought to re-create a fantastic loaf we had bought a slice of at a bakery in Omaha – the Dakota loaf. After much research and speculation, we made several delicious loaves that replicated that flavor.

However, only recently have we really stepped into our own and come to make a hearty loaf worthy of its own name: The pepperstone loaf. Here’s the recipe:


  • 1.3 cups of water
  • 1 tsp coconut oil
  • 1 tsp olive oil
  • 2.5 tsp salt
  • 3.25 cups of flour
  • 4 sprigs of fresh dill, finely chopped
  • 1/2 cup of chia seeds
  • 2 tbsp minced garlic
  • 3 tsp crushed red pepper flakes
  • 1/3 cup feta cheese
  • 2 tsp yeast

Place all ingredients into bread machine appropriately (liquids on bottom) and use French/Italian setting with dark crust, medium loaf size.

We’ve made this loaf several times over and it has not disappointed. A fairly complex flavor profile, but not overwhelming enough to not allow for use as sandwich bread.


Perfectly toasted. Serve with a pad of salted butter.