Mixed herb and red onion bread 

 

 

400g strong, unbleached white flour

100g einkorn flour

280g bottled water

120g sourdough starter

20g olive oil

15g poppy seeds

20g mixed chopped herbs (chives, oregano, parsley, rosemary, sage and thyme)

1 red onion (finely chopped)

3g baker’s yeast

10g kosher salt

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Steep the chopped herbs in 10g olive oil and leave overnight at room temperature covered with cling film.  Saute the red onion in a small amount of olive oil, until softened (allow to cool).  Next morning put the flour in a mixing bowl with the water, sourdough starter, herbs, poppy seeds, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Then add the red onion and mix well.  Leave to rise covered with a tea towel for 90 minutes to 2 hours.  Take the dough out of the bowl.   Shape into a disc and fold over 4 edges to the centre, turn over and mould into a ball.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for 1.5 to 2 hours or until it has doubled in bulk (Cover with a tea towel).  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Brush with rye flour and slash, as desired, with a lame or razor blade.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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