Sourdough bread
| Serves: | 8 |
| Cooking Time: | 40 minutes |
| Serving Suggestion: | Serve with La Motte Sauvignon Blanc |
| Prep Time: | 20 minutes, plus resting time |
Ingredients
- 100 g Parmesan, grated
- a few sprigs of oreganum, leaves picked
- 1 small bunch of parsley
- 1 whole red onion (leaves intact)
- 2 tbsp olive oil
- 375 ml water
- 1 tsp baker's yeast
- 350 g white bread flour
- 100 g rye flour
- 1 tsp sugar
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Cooking Instructions
- Preheat the oven to 200°C.
- Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.
- Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.
- Wind the dough around the onion and set aside to rise for a further 30 minutes.
- Bake for 40 minutes or until golden.
To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.
Cook’s note: You can keep the starter in the fridge for up to four days.
- For the starter dough
- 250 g white bread flour
- 100 g rye flour
- 1 t salt
- 1 t sugar
- 1 t baker's yeast
- 250 ml water
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