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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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Dill Black Pepper Bread


  • 3 cups spelt flour
  • 2 teaspoons kosher salt
  • 5 turns fresh ground pepper
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 1/4 cup fresh dill—chopped
  • 1-1/3 cup warm water

Mix together flour, salt, pepper, sugar and yeast.

Add dill and evenly combine.

Stir in warm water, until just mixed, cover with a clean towel and let rise for one hour.

Once risen, fold the dough, re-cover and let rise again.

After second rising, slide dough onto spelt floured surface, gently fold, pat and put into a loaf pan.

Bake at 400 degrees for 20-25 minutes.

Let cool.

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