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Overnight Sourdough Cheese & Onion Bread

A quick bread to create and leave on counter overnight, bake next day. Great flavor and very nutricious. You can play around with the amount of inclusions or other ingredients and flavors. (Inspired by The Sourdough School recipe by Vanessa Kimbell).

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For the dough (makes 2 loafs):

500g Shipton Mill Organic White Flour

500g Shipton Mill Organic Whole Meal Flour

750g Water

22g Sea Salt

200g Sourdough Starter


For the filling/inclusions:

50g Caramelised onions

25g Parmesan cheese (or your favorite cheese)

Optional: 25g Tomato Sauce/Passata


Greece 2 900g tins with butter, oil or parchment paper liner.

Mix all ingredients for the dough together. Leave to rest for 25-30 min. Devide the dough in 2 on your counter or a tray. Spread out each part in a rectangle and sprinkle with tomato sauce (optional), the onion and cheese (I have added some herbs too). Now roll up the dough making sure all filling is on the inside (otherwise it will burn during baking) and put it in the tray. Repeat for second loaf.


Leave on the counter for 8-10 hours or overnight. The next day the dough should fully filled up the tins. Decorate with onion slices and sprinkle some (olive) oil on top. Be carefull not to deflate the dough.


Bake at 220/230C for 45-55min or to color of your liking. 


Rest to cool and enjoy!

Added by: Joel Matos

Tags: Bread Sourdough Savoury Overnight

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