This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
440g white flour
125g rye flour
125 g 100% hydrated sourdough batter (i.e. 50:50 flour water)
7g fresh yeast (or 3g dried)
2 medium onions, finely sliced
200g smoked cheddar, coarsley grated
1 tbs olive oil
1 tbs balsamic vinegar
1) Gently fry the onions in the olive oil until caramelised and slighly crispy. Deglaze with the balsamic and cool.
2) Make the dough, with the flour, water, batter and yeast.
3) Knead for about 5 minutes. Add salt and knead for a further 3 minutes. Add the cheese and onion mixture and knead for a further 3 minutes, or so, until smooth.
4) Put in a bowl to prove and cover with a cloth. Leave until doubled (or overnight in a fridge / cool place).
5) Divide into three 400-500g loaves and put into tins or proving baskets. Cover with a cloth
6) Allow to nearly double again (1-2 hours).
7) Preheat oven to hottest setting and put heavy baking sheets or a baking stone on the oven shelves. Optionally, put a tin of water in the bottom of oven to create steam.
8) Turn loaves onto a peel (if using proving baskets). Slash tops of loaves and slides onto pre-heated baking sheets or stone.
9) Bake for 25-30 mins turning heat down to 200-220C after 10 mins.
Added by: CassyP
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers