Onion-Herbs-Cheese Bread (#6)

So, yet another bread, this one part of my Easter baking and cooking madness. Which was fiercer than ever before, this year, I have to tell you. Also, this is another adapted recipe from that magazine I got the Buttermilk Bread (#5) from. I think it was mostly the irresistible name that made me go for it.

All you need...
All you need…

What you need:

  • 250 g of whole grain wheat flour
  • 250 g of plain wheat flour
  • 2 onions
  • 1 tbsp of butter
  • 1 tsp of salt
  • 1 cube of fresh yeast
  • loads of rosemary
  • even more thyme
  • 1 tbsp of sugar beet syrup
  • 4 tbsp of sunflower oil
  • 200 g of “quark” (curd, but not the grainy kind!)

It’s best to begin with a  starter dough made from the (well-mixed) wheat flours, the yeast, some of the water and the sugar beet syrup (picture 1 -3) and let it rest for half an hour. Then add the remaining, lukewarm water, oil, quark and salt. The recipes suggests that you drain the quark from all “excessive” water, or whey, but you can just as well calibrate by adding the quark first, and then adding the water bit by bit while mixing/kneading. Knead, either by hand, or machine, for about 10 minutes, until the dough is soft and smooth. Let prove for about an hour. In the meantime, prepare the onions: cut rather finely and sweat them in the butter. Also, clean and chop the herbs. You can also pre-heat the oven now to 240 °C and oil and flour your baking tin (mine’s about 30 cm long and worked very well for this loaf).

image Add onions and herbs to the dough; knead lightly and form a loaf matching your tin. Cut generously across the surface – using a knife, or as tried for the first time, scissors. Now when you place the tin in the oven, make sure you either pour some water onto the oven “floor” (sorry, no idea, what you’d properly call that) OR use a water spray bottle to instantly raise the humidity level inside the oven. Let bake at 240 °C for about 10 minutes, then reduce heat to 180 °C and bake for another 50 minutes. Afterwards, don’t forget to take the bread out of the tin for colling, and then: Enjoy! The bread tastes good, to be sure (even though I’ll be far less reticent with salt and the herbs next time, and will add some pepper, too, I think), but I admit I was disappointed by its texture: it was very crumbly and difficult to cut into decent, cohesive slices… I’ll try to figure out a way around that and post an update should I succeed.

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