Deli bread

Mon, 2 February, 2015

⯆ JUMP TO RECIPE

Deli bread

Servings: one small loafTime: 3 hours plus overnight fermentation

INGREDIENTS

15g fresh or 2 tsp fast action yeast
200ml warm water
325g strong white flour
150g onion, thinly sliced
50ml vegetable oil
50g cooked mashed potato
75g rye flour
1 ½ tsp sea salt
2 ½ tsp caraway seeds
oil for kneading

METHOD

1. Cook the potatoes, mash and cool them, sweat the onions with the oil on low heat until soft and golden, for about 20 minutes.

2. In the meantime, mix the yeast with 50ml of the warm water and 2 tablespoons of the white flour, leave covered for 30 minutes.

3. Add the onions and the mash to the yeasty mixture, add the rest of the water and white flour, the rye flour, salt and caraway seeds and mix to combine. Leave the dough standing for 10 minutes, then knead by hand or in a standing mixer with a dough hook attachment adding a little oil until it’s smooth, stretchy and bounces off the sides of the bowl or stops sticking to your hands.

4. Cover with cling film and leave in the fridge overnight.

5. The next day flatten the dough to a rectangle and roll it up tightly, to the width of a loaf tin. Drop it into the oiled and floured tin, cover with cling film and leave in a warm place to expand in volume by half – 2 or 3 hours.

6. Preheat the oven to 220C/425F/gas 7. Dust the top of the loaf with flour, slash with a sharp knife down the middle and bake for 35 minutes. Then lower the heat to 180C/350F/gas 4 and bake for further 10 minutes. Cool on a rack.