Spicy Chilli Bread

bread chilli food recipe

My husband, Nick, loves hot spicy food. He wants chilli with everything, and this bread is hot, hot, hot! This delicious spicy chilli bread is fantastic with cheese, or for dipping into a favourite hummus. Or, you can serve with simple veggie soup.



Makes 1 loaf

  • 225g strong white flour
  • 100g wholemeal flour
  • 1 teaspoon salt
  • 7g fast-action dried yeast
  • 210ml warm water
  • 2 tablespoons extra virgin olive oil plus extra for brushing
  • 3 teaspoons of dried chilli flakes or chopped fresh red chillies
  • 1 teaspoon cayenne pepper or smoked paprika


  • Add the flours, salt and yeast to a large bowl ( I add them straight to the bowl of my Kitchenaid mixer) and mix together using your hands or a spoon. Make a well in the centre and pour in the water and oil.
  • If you have a mixer, attach the dough hook and set the mixer going on setting #1 for 5 minutes until everything is nicely mixed together, and then turn up to setting #2 for a further 5 minutes until you have a smooth elastic dough. If you haven't got a mixer then mix the ingredients together with a spoon or your hand, and then turn out on to a lightly floured surface and knead for 10 minutes. Shape into a ball and place in an oiled bowl. Cover with clingfilm and leave to rise in a warm place away from draughts for 1 hour. (I use the airing cupboard).
  • Turn out the dough onto a lightly floured surface and punch down. Flatten out into a rectangular shape and evenly sprinkle over the chillies and cayenne pepper. Fold up and knead for 3 minutes. Shape into an oval, place onto a piece of baking parchment on a baking tray (or an oiled tray without the parchment) and leave to rest for 5 minutes covered with oiled cling-film.
  • Make 5 diagonal cuts using a sharp knife on the top of the loaf. Brush with oil and cover with cling-film. Leave to rise in a warm place away from draughts for 40 minutes.
  • Brush the top of the loaf with more oil and bake in the middle of a pre-heated oven at 200 degrees C/gas mark 6 for 35 minutes.
  • Cool slightly on a wire rack and serve warm with your favourite dips, cheeses or soup.

Norah's Bread Making Essentials

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