Place peppercorns into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Place cheese into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside. (You can mill these together but you will get a different result in the look of the final bread.)
Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 2.
Add flour, salt and EVOO and about half the grated cheese. Blend 6 sec/speed 6. Knead 2 min/dough setting/Interval/dough setting.
Turn out onto floured Silpat mat and knead into a tight ball. Wrap and allow to double.
Preheat oven to 220ºC on a bread baking setting with steam level 3 if you are lucky enough to have that option!
Roll dough into large rectangle. Sprinkle each with cheese and then sprinkle with the milled pepper. Roll like a Swiss roll. Tuck in ends and seal well. Turn seam side down into loaf tins and allow to rise until tins are filled. Bake 25-35 minutes or until golden and fragrant.
Cool completely in tin before serving.
Slice and serve with soup of choice! Gotta say, this was absolutely AWESOME as vegemite toast!