Stilton and red onion bread

 

350g unbleached, organic strong white flour

150g spelt flour

120g sourdough starter

100g Stilton cheese (grated)

1 red onion (finely chopped)

20g chia seeds

10g poppy seeds

15g linseed

265g bottled water

20g olive oil

3g baker’s yeast

10g kosher salt

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Sauté the onion in olive oil until softened.  Allow to cool.  Put the flour in a mixing bowl and add the water, sourdough starter, chia, linseed and poppy seeds, olive oil, salt and baker’s yeast.  Mix all the ingredients together and knead the dough for 6 to 8 minutes.  Add the grated Stilton and red onion and mix well.  Leave to rise covered by a tea towel for 90 minutes to 2 hours. Take the dough from your bowl and flatten slightly into a disc.  Fold in 4 edges to the centre and shape into a ball.  Leave the dough to rise on a greased flat baking tray or well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.  Dust with rye flour and slash a cross on the bread with a lame or a razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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